ORANGE PECAN MUFFINS
Make and share this Orange Pecan Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 10
Steps:
- Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition.
- Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind.
- Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full.
- Bake at 375º for 18-20 minutes or until muffins are lightly browned.
- Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.
RHUBARB PECAN MUFFINS
I usually make these for breakfast and as a coffee-time snack. I also like using my rhubarb for pies and sauces. My husband and I-we have five children and eight grandchildren-are retired after 50 years of farming. We live simply, relying on our garden. I must be working...we're in our 70's
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. , Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 11g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 305mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA, ORANGE & PECAN MUFFINS
Make and share this Banana, Orange & Pecan Muffins recipe from Food.com.
Provided by Peach01
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
- In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
- Spoon batter into 12 greased or paper-lined muffin cups.
- Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
- Store in airtight containers for up to 3 days of freeze for up to 3 months.
Nutrition Facts : Calories 233.5, Fat 12.5, SaturatedFat 4, Cholesterol 31.2, Sodium 275.3, Carbohydrate 29.7, Fiber 3.7, Sugar 13.6, Protein 3.9
PAT'S ORANGE PECAN MUFFINS
I started with a recipe from Lennie #14325, but made SO many changes I thought I should post new. Trying to make healthy substitutions AND use what I had on hand. Delicious and refreshing and amazingly easy. (I actually got 13 muffins out of this the first time I made them.)
Provided by PatMe
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray muffin tins with cooking spray and set aside.
- Cut clemtines into quarters (peel and all) and place in a food processor along with lemon juice and coconut water. Process until pureed (you may leave a few chunks if you like).
- Add egg and butter and oil. Process briefly to combine.
- Combine dry ingredients, including nuts in a large bowl. Add liquids all at once. Stir to combine.
- Fill muffin cups full (these do not rise very much).
- Bake in preheated oven for 20 minutes (until golden brown).
- Let cool for 5 minutes in tins before removing.
ORANGE-PECAN MUFFINS
Make and share this Orange-Pecan Muffins recipe from Food.com.
Provided by Renee Ferraz
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease muffin tin or line with paper cups.
- Combine sugar, orange juice, egg and oil in medium bowl and blend well.
- Add biscuit mix and beat vigorously for 30 seconds.
- Stir in marmalade and pecans.
- Fill each muffin tin 2/3 full.
- For topping: Combine sugar, flour, cinnamon and nutmeg in a small bowl.
- Cut in butter until mixture is crumbly.
- Sprinkle over batter and bake 20-25 mins.
Nutrition Facts : Calories 241.8, Fat 10.1, SaturatedFat 2.1, Cholesterol 20.6, Sodium 275.5, Carbohydrate 36.6, Fiber 1.1, Sugar 23.9, Protein 2.8
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
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ORANGE-PECAN MUFFINS RECIPE | MYRECIPES
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3/5 (3)Calories 167 per servingServings 12
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
ORANGE PECAN CRUMB MUFFINS - ENTERTAINING WITH BETH
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Reviews 32Calories 233 per servingCategory Muffins And Scones
- Preheat oven to 400F (200ml). For the crumb topping, whisk together the sugars, flour, baking powder and cinnamon. Add the butter and stir together with a fork until a crumb topping forms. Set aside.
- In a large bowl whisk together the eggs, sugars, maple syrup, butter, vegetable oil, orange zest and juice, and water. Set aside.
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