California Fig Orange Muffins Food

CALIFORNIA FIG-ORANGE MUFFINS

Steps:

• In large bowl stir together flour, baking soda and salt. In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy. Place figs and orange zest in food processor fitted with metal blade. Process until mixture forms a paste. Blend fig paste into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened. Divide batter among 12 large greased muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.

POMEGRANATE-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
• Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
• Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

CALIFORNIA ORANGE MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, zest and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture. , In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

FIG & ORANGE MUFFINS

Steps:

• Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray.
• In large bowl stir together flour, baking soda and salt.
• In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy.
• Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade.
• Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened.
• Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.

ORANGE MINI MUFFINS

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.

ORANGE FIG MUFFINS

Steps:

• Stir together flour, baking powder and sugar; set aside.
• In a large mixing bowl, combine; cereal, orange juice, egg, oil, figs & orange rind, beat well.
• Add dry ingredients to cereal mixture, stirring only until combined.
• Coat muffin cups with cooking spray, then spoon batter evenly into muffin pan.
• Bake at 400 for 28 minutes or until golden brown.

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.