ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
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.
MINI ORANGE MUFFINS
I think this recipe came from Southern Living. A wonderful little muffin to serve at breakfast or brunch.
Provided by Lvs2Cook
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. Grease miniature muffin cups.
- Mix sugar and orange juice. Set aside for dipping after muffins are baked.
- Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
- Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Nutrition Facts : Calories 123, Fat 5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 134.2, Carbohydrate 19, Fiber 0.4, Sugar 12.6, Protein 1.4
COCONUT-ORANGE MINI TEA MUFFINS
These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)
Provided by EdsGirlAngie
Categories Quick Breads
Time 30m
Yield 24 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
- Add coconut, then stir into flour mixture until just combined.
- Do not overmix.
- Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
- Bake approximately 15 minutes, or until lightly golden around the edges.
- Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.
Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5
ORANGE TEA MUFFINS
Because they're so rich, I usually make these muffins for special occasions-brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard-two adults and four babies. I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treat-when we were married 18 years ago, my husband knew more about cooking than I did!
Provided by Taste of Home
Time 35m
Yield 36 small muffins.
Number Of Ingredients 10
Steps:
- Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange zest, raisins and nuts. The batter will be stiff. Spoon batter into greased 1-3/4-in. muffin cups, filling each cup completely full. Bake at 375° for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack.
Nutrition Facts :
ORANGE MINI TEA MUFFINS
Wonderfully Good!!! Great glaze! They are light and full of orange flavor!! My mother use to make these tasty tea muffins to serve at parties. They freeze well for a good make-ahead appetizer or party item. Also great for a bridal reception!
Provided by Seasoned Cook
Categories Quick Breads
Time 1h10m
Yield 60 muffins
Number Of Ingredients 7
Steps:
- Reserve 1 teaspoon of orange zest for cake mix. Mix remaining zest and juice of oranges and lemon with confectioners sugar and set aside.
- Mix cake mix, eggs, vegetable oil, water and 1 teaspoon of orange zest Blend well.
- Grease or spray muffin tins well. Spoon cake mix into muffin tins until 80 per cent full. Bake for 15 minutes at 350 degrees.
- Dip tops while warm into juice and sugar mixture for glaze. Let cool.
- Enjoy!.
Nutrition Facts : Calories 64.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 10.8, Sodium 59.6, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 0.8
ORANGE-SPICED MINI-MUFFINS
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 16 servings
Number Of Ingredients 11
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.
TASTY ORANGE-OATMEAL MUFFINS
Muffins with an orangey taste, perfect for a light breakfast or snack.
Provided by Cheenie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 22.1 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 96.5 mg, Sugar 8.4 g
CHOCOLATE ORANGE MINI MUFFINS
Mini muffins are just the right size for small children. However, if you prefer, you can also bake these in medium muffin tins. They will make about 15 medium muffins or 30 mini muffins. From Annabel Karmel's First Meals.
Provided by Zee7181
Categories Quick Breads
Time 32m
Yield 30 muffins
Number Of Ingredients 7
Steps:
- Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
- Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.
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 MINI MUFFINS
It doesn't take long for Amy Karp of Spanish Fork, Utah to fix these bite-size citrus muffins. "Not only are they delicious and moist, but they fill the house with a fabulous aroma," she says.
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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