Citrus Burst Muffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

Steps:

• Preheat oven to 400°F; grease or line a 12 cup muffin pan.
• Combine flour, both sugars, baking powder and baking soda in a medium bowl.
• Combine milk, orange juice, oil and egg in a separate bowl.
• Add liquid ingredients to dry ingredients; stir just until ingredients are moistened.
• Stir in orange flavored craisins and orange peel.
• Divide batter evenly among muffin cups; sprinkle on tops with pecans and sugar.
• Bake for 18-20 minutes or until golden brown.
• Cool 5 minutes in pan then cool on wire rack.

Steps:

• Preheat oven to 375°F
• For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
• In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
• In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
• Add egg; beat until smooth.
• Mix in sour cream, vanilla and orange zest.
• Add flour mixture; mix just until dry ingredients are moistened.
• (Do not overmix.)
• Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
• Bake 12-13 minutes or until light golden brown.
• Do not overbake.
• Cool in pan 3 minutes; remove from pan.
• Cool slightly.
• For topping, dip tops of warm muffins into butter and then into sugar.
• Serve warm.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened.
• Fold in the coconut. Fill greased muffin cups two-thirds full.
• Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
• In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
• Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
• Spoon the coconut mixture over muffins.
• Serve warm or cool to room temperature.
• We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.