Double Yogurt Orange Muffins Food

ORANGE MUFFINS

Steps:

• Preheat the oven to 350°F/180°C, and line a muffin pan with muffin liners. Set aside.
• In a large bowl, beat the eggs with a whisk then add the oil, yogurt, orange juice and zest, and vanilla extract (and orange extract if using). Whisk to combine.
• Add flour, sugar, baking powder, and salt. And whisk until just combined.
• Divide the batter between 12 muffins cups, I use a cookie scoop. And bake for 20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely.
• To make the glaze, mix the powdered sugar and orange juice. Adjust the consistency to your liking by adding more orange juice. Drizzle over the cooled muffins, and garnish with orange zest.

ORANGE YOGURT MUFFINS

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

YOGURT-ORANGE MUFFINS

Steps:

• In a big mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cloves.
• Add in the orange zest; stir to combine.
• In another bowl, whisk the yogurt, oil, eggs, and vanilla together.
• Add yogurt mixture to the dry ingredients; fold in just until moistened (don't overmix).
• Pour batter evenly into 12 buttered or greased (with non-stick cooking spray) muffin tins.
• Bake at 400° for 25 minutes or until pick comes out clean.

ORANGE-BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

ORANGE YOGURT MUFFINS

Steps:

• In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.

BLUEBERRIES AND ORANGE MUFFINS

Steps:

• Grease and flour 12 muffin cups, or use paper liners.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
• Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
• You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.

DOUBLE YOGURT ORANGE MUFFINS

Steps:

• 1. Stir together flour, granulated sugar, orange peel, baking powder, baking soda and salt. Set aside.2. In large bowl combine KELLOGG'S ALL-BRAN YOGURT BITES cereal, yogurt and vanilla. Let stand about 2 minutes or until cereal softens. Add egg substitute and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 400°F about 15 minutes or until golden brown. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.4. Stir together powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over muffins.*NOTE: If desired, substitute 1 slightly beaten egg or 2 slightly beaten egg whites for the egg substitute.