ORANGE-NUT MUFFINS
These are THE best orange muffins! If you give these a try, you will not be sorry! I sometimes use pecans instead of the walnuts. Enjoy!!
Provided by BamaBelle30
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
- In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
- Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
- In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts : Calories 203.9, Fat 7.9, SaturatedFat 3.6, Cholesterol 29.4, Sodium 195.3, Carbohydrate 30.6, Fiber 0.8, Sugar 16.8, Protein 3.4
GOLDEN ORANGE MUFFINS
A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE DATE MUFFINS
"Anyone who likes dates and the flavor of orange will think these moist muffins are a treat," confirms Rosella Peters of Gull Lake, Saskatchewan. "I get compliments each time I serve them."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251 calories, Fat 8g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 224mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g fiber), Protein 5g protein.
ORANGE RAISIN WALNUT MUFFINS
Just made this recipe from Harrowsmith Cookbook, and they're probably the best muffins I've ever baked. Not too sweet, but not bland, and the cinnamon and orange just compliment each other so well! Nice crunchy walnuts here and there and raisins scattered throughout...I altered the recipe jussst a bit, and they turned out to be the perfect muffin, I think. (The procedure to mixing them is a bit different, I found, but the texture was great in the end, so it was worth cleaning an extra bowl or two.)
Provided by Megohm
Categories Quick Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and grease muffin tins or line with papers(I find it's sometimes a good idea to spray these too, and to get the outside of the tins as well, so the tops don't stick).
- Mix together shortening and sugar in a large bowl, then stir in orange zest.
- In another bowl, beat egg well and stir in buttermilk. Add a small squeeze of orange juice right from the orange too, if you'd like.
- Stir baking powder, baking soda, salt and flour together in another bowl.
- Put dry ingredients into the sugar/shortening mix, and stir a few times(it will be *very* lumpy, lots of flour left, but don't worry).
- Stir in buttermilk/egg mixture til everything is just combined, still some lumps left.
- Fold in walnuts and raisins.
- Pour about 1/4-1/3 cup batter into muffin tins. There should be more than you'd usually fill (the normal 2/3 way up) them, so that they almost spill out oover the top of the tin.
- Bake about 25-30 minutes, test with a toothpick to make sure they're all cooked inside.
- Enjoy!
Nutrition Facts : Calories 449, Fat 19, SaturatedFat 4.1, Cholesterol 27.7, Sodium 290.9, Carbohydrate 66.8, Fiber 3.6, Sugar 39, Protein 7.2
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