MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
ORANGE SPICE MUFFINS
My favorite flavor - orange!!! Just can't resist anything with the flavor of orange! Love it, love it, love it! How about you?
Provided by Jo Anne Sugimoto
Categories Muffins
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a large bowl, beat sugar and butter until fluffy.
- 3. Add egg, milk, orange juice and peel, mix well.
- 4. Stir in biscuit mix and mincemeat only until moistened, do not over mix.
- 5. Fill lined muffin tin to 3/4 full. Sprinkle Cinnamon and Sugar Topping evenly over the muffins.
- 6. Bake 18 to 20 minutes or until golden brown. Remove from oven onto a wire rack.
- 7. Remove from the muffin tin. Serve warm with a pat of butter.
- 8. Cinnamon and Sugar Topping: Combine 2 Tbsp. of sugar and 2 tsp. of ground cinnamon.
ORANGE MUFFINS
Steps:
- Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
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