Orange Pecan Yogurt Muffins Recipes

Steps:

• In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

Steps:

• Mix yogurt and baking soda.
• In another bowl, beat sugars, oil and egg.
• Sit in bran and vanilla.
• Mix flour baking powder and salt together.
• Add flour mixture to sugar mixture alternately with yogurt.
• Fold in nuts or fruit.
• Bake 350F for 35 mins.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
• Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
• Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
• Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

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.

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.