Fresh Orange Muffins Recipes

ORANGE MUFFINS

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.

GOLDEN ORANGE MUFFINS

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.

FRESH ORANGE MUFFINS

Steps:

• Combine the dry ingredients. Mix in the orange rind, juice, melted butter and eggs till well blended but don't overmix. Stir in the walnuts if desired-I don't usually use them.
• Pour into 12 greased or paper lined muffin cups.
• Combine the topping ingredients and sprinkle on top of each muffin.
• Bake at 350 degrees F for 20 minutes or until set.
• Serve warm.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

FRESH ORANGE MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F. Spray a muffin tin (either a 12 hole regular size or a 6 hole large size) with non-stick cooking spray.
• 2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, salt and ginger until well blended.
• 3. Zest both oranges into flour mixture and mix well.
• 4. After zesting, peel oranges (and seed, if necessary) and place in a blender with the orange juice. Blend oranges and juice on high for 30 seconds, or until oranges are pureed. Add egg and butter and blend on high again for 10 seconds.
• 5. Add orange mixture to flour mixture and stir until dry ingredients are just moistened.
• 6. Fill muffin cups 1/2 full. Bake for 18 - 22 minutes for regular muffins, 21 -26 minutes for large muffins, or until a toothpick inserted comes out clean.
• 7. Let cool for 5 minutes and remove from tin to a rack. If desired, drizzle with orange glaze. Combine 1 cup powdered sugar with enough orange juice to create a glaze that will drizzle over the muffins.

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.