Orange Juice Muffins Recipes

FRESH ORANGE MUFFINS RECIPE

Fresh Orange Muffins Recipe image

These fresh orange muffins are made from orange juice, pulp and a good amount of orange zest which makes it scrumptious. It's an easy recipe to put together.

Provided by Teena Agnel | Art of Palate

Categories Breakfast Dessert Healthy snack

Time 35m

Number Of Ingredients 13

Ingredients

Orange pulp from 1 big orange (peel, remove seeds and inner membrane and puree )
3/4 cup (180ml orange juice)
1 egg + 1 yolk
2 tablespoons orange zest
1 and 1/2 stick butter (170g, at room temperature)
1 and 1/4 cup (250g sugar)
2 and 1/2 cup (300g all purpose flour)
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners sugar
4 tablespoons orange juice or as needed
2 teaspoons orange zest

Steps:

Preheat oven to 350 Degrees Celsius or 175 Degrees Fahrenheit. Spray or line a muffin tin with paper liners.
Swift all purpose flour + baking powder + salt and keep aside.
In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full.
Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

BLUEBERRY-ORANGE MUFFINS

Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

TANGY ORANGE JUICE MUFFINS (DIABETIC)

Tangy Orange Juice Muffins (Diabetic) image

I love oranges, orange juice, orange oil (great for polishing furniture!) and just the smell. It always puts me in a fall, Christmas mood. I experienced the most wonderful thing this year at Christmas - REAL LIVE FLORIDA ORANGES! My aunt's sister, Connie, lives in FLA and has an orange tree. They are so different from the "brought ons" (what my dad calls things like the crunchy tomatoes in December) that the grocery store has. Sometimes around here, though, we get good home-grown stuff. Anyway, I still have about three left and I am going to absolutely cherish every one down to the last peel, which I'll probably freeze for later use. (Thanks for the tip in the frugal thread!) These muffins are great and really need no butter or jam, just a great cup of hot tea.

Provided by Redneck Epicurean

Categories Quick Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup Splenda sugar substitute
2 teaspoons baking powder
1/8 teaspoon salt
1 cup orange juice
4 tablespoons stick butter or 4 tablespoons margarine, melted
1 large egg, slightly beaten
1 teaspoon orange zest

Steps:

Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, Splenda, baking powder and salt in a large bowl.
Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
One muffin is 2 starch and 1 fat.

Nutrition Facts : Calories 167.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 166.8, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 3.8