Fresh Orange Muffins Recipes

Steps:

• In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

Steps:

• 1. Preheat oven to 400 degrees F. Spray a muffin tin (either a 12 hole regular size or a 6 hole large size) with non-stick cooking spray.
• 2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, salt and ginger until well blended.
• 3. Zest both oranges into flour mixture and mix well.
• 4. After zesting, peel oranges (and seed, if necessary) and place in a blender with the orange juice. Blend oranges and juice on high for 30 seconds, or until oranges are pureed. Add egg and butter and blend on high again for 10 seconds.
• 5. Add orange mixture to flour mixture and stir until dry ingredients are just moistened.
• 6. Fill muffin cups 1/2 full. Bake for 18 - 22 minutes for regular muffins, 21 -26 minutes for large muffins, or until a toothpick inserted comes out clean.
• 7. Let cool for 5 minutes and remove from tin to a rack. If desired, drizzle with orange glaze. Combine 1 cup powdered sugar with enough orange juice to create a glaze that will drizzle over the muffins.