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
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 MARMALADE MUFFINS WITH CREAM CHEESE FROSTING
Make and share this Orange Marmalade Muffins With Cream Cheese Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°Fs (second-lowest rack).
- Line 12 regular-size muffin tins with paper liners.
- In a large bowl combine flour with sugar, baking powder and salt.
- In another bowl beat eggs with milk, oil and orange extract until well combined.
- Mix in marmalade until combined.
- Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
- Divide the mixture between each muffin tin.
- Bake for about 18 minutes or until muffins test done.
- Cool completely.
- For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
- Spread over cooled muffins.
- Store in refrigerator.
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 TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE
Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.
Provided by KathyP53
Categories Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
- Whisk together flour, baking powder, and salt.
- Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
- Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
- Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
- Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
- Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9
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