CITRUS MUFFINS
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) .
CITRUS-CURRANT SUNSHINE MUFFINS
Make and share this Citrus-Currant Sunshine Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Center a rack in the oven; preheat oven to 375°.
- Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
- Place the muffin pan on a baking sheet.
- In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
- Whisk in the flour, baking powder, baking soda, and salt.
- In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
- Don't worry about being thorough--a few lumps are better than overmixing the batter.
- Fold in the currants.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : Calories 223.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.4, Sodium 116.2, Carbohydrate 33.5, Fiber 1.2, Sugar 16.3, Protein 3.8
CITRUS MUFFINS
Enjoy these baked citrus muffins that are ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
Nutrition Facts :
SUNSHINE MUFFINS
Make and share this Sunshine Muffins recipe from Food.com.
Provided by Graybert
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Cut orange into 8 pieces.
- Put cut-up orange (The WHOLE orange, orange juice, egg and oil in blender).
- Blend until smooth.
- Add flour, sugar, baking powder, baking soda and salt.
- Blend.
- Add raisins and nuts.
- Blend just until mixture is mixed.
- Pour mixture into muffin tins and bake at 375F for 15-20 minutes.
- Enjoy.
Nutrition Facts : Calories 160.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 13.2, Sodium 280.5, Carbohydrate 24.9, Fiber 1.1, Sugar 13.7, Protein 2.6
SUNSHINE MUFFINS
Since I live in the "Sunshine State," I just had to share this delicious muffin recipe that utilizes juice from our most famous crop---oranges. These muffins are a must when any of our "Yankee" friends come to visit. -Sharyn Browning, Loxahatchee, Florida
Provided by Taste of Home
Time 30m
Yield 15-18 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until top of muffin springs back when lightly touched.
Nutrition Facts :
CARROT AND DRIED-CURRANT MUFFINS
Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
- Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
- Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
- Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
- Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.
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