Orange Muffins With Dates Recipes

Steps:

• In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 400 degrees F.
• Cut orange in pieces and remove pits. In food processor, put in first 4 ingredients. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Blend again until mixed. Spoon into greased muffin pans. Bake at 400 degrees F for 15 minutes. (If using honey, add with first 4 ingredients, if using sugar, add to dry mix.)

Steps:

• Muffins:Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, brown sugar, orange zest, and eggs. Stir wet ingredients into dry until just combined. Fold in chopped pecans and dates.
• Crumble:In a small bowl, combine oats, flour, brown sugar, and salt. With your hands, work in butter until large, moist clumps form.
• Divide batter evenly among muffin cups; top with crumble. Bake until golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
• In large bowl, stir together flours, baking powder and salt; set aside. In medium bowl, beat milk, brown sugar, oil, orange peel and egg with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around sides of muffins to loosen. Remove from pan to cooling rack. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
• In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.

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:

• Preheat oven to 400 degrees.
• Cut orange into bite size pieces, removing only the seeds.
• Place the orange into an electric blender on grind, while grinding add the juice, egg and butter into the blender and mix well.
• In a seperate bowl add flour, soda, baking powder, sugar, salt, cinnamon and nutmeg.
• Add the candied orange peel, dates and walnuts to the orange mixture and pour over the dry ingredients and stir lightly, until just combined.
• Place batter in lined muffin tins and bake for 12 - 15 min in a 400 degree oven.