ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
ORANGE CREAM CHEESE MUFFINS
When you make these in the Texas-size muffin pans, they certainly satisfy your hunger! These are very tasty muffins, and we really enjoy them.
Provided by Taste of Home
Time 40m
Yield 6 jumbo muffins.
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar. Add the egg and juice. Beat well. Stir in the biscuit mix just until moistened. Fold in pecans. , Grease six Texas-size or jumbo muffin pans generously. Spoon 1/4 cup batter into each cup. Spoon 1 teaspoon marmalade into the center of each muffin. Top with remaining batter. , Bake at 400° for 20 minutes or until golden brown. Let stand for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 297 calories, Fat 15g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 497mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CREAM CHEESE MUFFINS
Make and share this Orange Cream Cheese Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Grease muffin cups or line with paper baking cups; set aside.
- Mix the first six ingredients together until just moistened.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Drop a dollop of the orange marmalade into the center of the muffins.
- Bake for 20 minutes or until done.
- Cool on rack for five minutes; serve while still warm.
- I have substituted ricotta cheese for the cream cheese with good result.
Nutrition Facts : Calories 293.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 47.4, Sodium 435.5, Carbohydrate 35.4, Fiber 1.3, Sugar 15.1, Protein 5.4
CRANBERRY-ORANGE SOUR CREAM MUFFINS
Make and share this Cranberry-Orange Sour Cream Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat together sugar and egg.
- Add milk, sour cream and oil.
- In another bowl, combine flour, baking powder, baking soda and salt.
- Add to wet ingredients just until blended then fold in cranberries and orange zest.
- Pour batter into greased or paper-lined muffin cups.
- Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
- Remove muffins from cups to a wire rack.
- Let cool before frosting.
ORANGE CREAM CHEESE MUFFINS
I love this recipe because it uses an entire half orange, peel and all, and tastes like a cross between a cheesecake and a pound cake! This recipe is adapted from "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter. For an optional Orange Glaze: Combine 1 cup powdered sugar, 5 tablespoons fresh orange juice, and 1 ½ tsp light corn syrup. Whisk until smooth and pour over muffins. The recipe makes 14 medium muffins, or 12 slightly larger ones.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat to 375°F Line fourteen muffin cups with paper or foil cupcake liners (you can make 12 muffins).
- Fit a food processor with the steel blade. With the machine on, drop the orange pieces through the feeder tube. Process until finely chopped, then measure 1/4 cup pulp and return it to the processor bowl. (Discard any remaining orange.) Add the cream cheese and process in three 10-second intervals, scraping down the side of the bowl after each process. The mixture should retain some orange texture.
- In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside.
- Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about1 minute. Stop the machine, add the cream cheese/orange mixture, then mix on medium speed for 1 minute. Add the sugar in a steady stream, then blend in the eggs, the yolk, and the vanilla.
- Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
- Spoon about 1/4 cup of the batter into each muffin cup. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. (To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back.) Remove from the oven and place on a rack to cool.
ORANGE MUFFINS
Steps:
- Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.
ORANGE CREAM CHEESE SPREAD
"Here's a smooth fluffy spread that couldn't be easier to make-it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients until smooth. Store in the refrigerator.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
TASTY ORANGE-OATMEAL MUFFINS
Muffins with an orangey taste, perfect for a light breakfast or snack.
Provided by Cheenie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 22.1 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 96.5 mg, Sugar 8.4 g
ORANGE SOUR CREAM MUFFINS
Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. -Nellie Gobeli, Ava, Missouri From Taste of Home's Holiday & Celebrations Cookbook 2002
Provided by The Daycare Lady
Categories Quick Breads
Time 35m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
- Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts : Calories 227.6, Fat 11.6, SaturatedFat 5.3, Cholesterol 37.1, Sodium 153.1, Carbohydrate 29.3, Fiber 0.8, Sugar 18.5, Protein 2.8
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
ORANGE SOUR CREAM MUFFINS
Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. -Nellie Gobeli, Ava, Missouri
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH ORANGE MUFFINS
I got this recipe from one of my SILs after having them at her house. Next time I make them I think I will add miniature chocolate chips!
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
- Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
- Add egg and butter to food processor and combine; pour into large bowl.
- Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
- Stir to combine.
- Fill muffin cups about 3/4 full.
- Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.
ORANGE OATMEAL MUFFINS
These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.
Provided by Doreen Wetheral
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
- In a small bowl soak oats in orange juice and water for 15 minutes.
- In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
- In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
- Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 39.3 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 361.8 mg, Sugar 23.7 g
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