Mini Orange Sichuan Pepper Muffins Recipes

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ORANGE-SPICED MINI-MUFFINS



Orange-Spiced Mini-Muffins image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 to 16 servings

Number Of Ingredients 11

1 medium orange
1/2 cup dates, cut up
1/2 cup pecans, coarsely chopped
2 tablespoons melted butter
1/2 cup orange juice
1 cup sugar
1 egg, beaten
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
  • Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving.

ORANGE MINI MUFFINS



Orange Mini Muffins image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 3 dozen mini muffins

Number Of Ingredients 9

Nonstick spray, for spraying muffin tins
2 sticks salted butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 oranges, zested and juiced
1 cup lightly packed brown sugar

Steps:

  • Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
  • Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
  • Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
  • In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

CINNAMON-ORANGE MINI MUFFINS



Cinnamon-Orange Mini Muffins image

Sweet sugar and cinnamon top quick-to-mix citrus muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 24

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup sugar
1/4 cup butter or margarine, softened
1/2 cup milk
1 teaspoon grated orange peel
1 egg
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Steps:

  • Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
  • Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g

MINI ORANGE-SICHUAN PEPPER MUFFINS



Mini Orange-Sichuan Pepper Muffins image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 30m

Yield Two dozen muffins

Number Of Ingredients 13

4 tablespoons unsalted butter, softened, plus more for greasing pans
1 tablespoon sugar
1 egg
1 tablespoon orange juice
2 scallions, finely chopped
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
2 teaspoons Sichuan peppercorns, cracked
1/2 cup sour cream

Steps:

  • Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
  • Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
  • In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
  • Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 1 gram, TransFat 0 grams

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