Citrus Date Muffins Food

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

LEMON-DATE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 muffin cups with shortening (do not use paper baking cups).
• Mix flours, baking powder and salt in large bowl; set aside. Beat brown sugar, lemon peel, milk, oil and egg in medium bowl with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around edge of cups; remove muffins from pan to wire rack. Serve warm.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

CITRUS MUFFINS

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

CITRUS MUFFINS

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

DATE-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Cut orange in pieces and remove pits. In food processor, put in first 4 ingredients. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Blend again until mixed. Spoon into greased muffin pans. Bake at 400 degrees F for 15 minutes. (If using honey, add with first 4 ingredients, if using sugar, add to dry mix.)

ORANGE DATE MUFFINS (OR CHOCOLATE CHIP)

Steps:

• Cut orange into 8 or more pieces, remove seeds.
• Place cut orange into a blender or food processor.
• Blend into rind is finely ground; add orange juice to this mixture to make it easier to grind.
• Add dates (or chocolate chips), egg, and margarine; blend until mixed (if using chocolate chips you may want to add them in step 6 instead of in this step).
• In a large bowl, mix together flour, baking powder, baking soda, and sugar.
• Add orange mixture to dry ingredients; stir gently until just mixed.
• Spray 12 medium-large muffin cups with cooking spray.
• Fill tins 2/3 full.
• Bake at 400F for 15 minutes.

CITRUS-SCENTED SEEDED MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
• Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
• Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)

NUTTY DATE MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the dates and pecans., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

DATE MUFFINS

Steps:

• Preheat oven to 400 degrees. Line two 12-cup muffin tins with paper liners.
• Bring coffee to simmer in small saucepan. Add dates, remove from heat, and cool to room temperature. Drain and chop dates. Reserve liquid for another use.
• In a large bowl, whisk together flours, salt, and baking soda. In a separate bowl, whisk together eggs, honey, sugar, oil, and milk.
• Whisk wet ingredients into dry ingredients. Fold in dates and walnuts. Fill muffin cups three-quarters full.
• Bake 20 minutes, or until golden brown and toothpick inserted into center of muffin comes out clean.
• Cool 5 minutes in pan before removing.

DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
• Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
• Spoon batter into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.