GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS
A sweet and grainy cornmeal mixture makes for a delicious muffin. Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 11
Steps:
- Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
- Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 7 grams, TransFat 0 grams
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 FIG MUFFINS
Made with Bran Flakes cereal. Sounds yummy! This comes from my Kellog Kitchen Cookbook. Food.com wouldn't let me list Bran Flakes, so I chose all-bran, go figure.
Provided by BakinBaby
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking powder and sugar; set aside.
- In a large mixing bowl, combine; cereal, orange juice, egg, oil, figs & orange rind, beat well.
- Add dry ingredients to cereal mixture, stirring only until combined.
- Coat muffin cups with cooking spray, then spoon batter evenly into muffin pan.
- Bake at 400 for 28 minutes or until golden brown.
Nutrition Facts : Calories 171.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 137.6, Carbohydrate 30.6, Fiber 5, Sugar 8.8, Protein 4.4
FRESH FIG OATMEAL MUFFINS
This is a perfect way to eat figs you're not sure what to do with. To last longer, place in freezer.
Provided by Chef Lizzie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
- Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 16.5 g, Cholesterol 23.3 mg, Fat 1.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 80.1 mg, Sugar 11.2 g
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