Elizabeths Orange Blossom Muffins Food

ORANGE BLOSSOM MUFFINS

Steps:

• Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
• Stir in marmalade and pecans.
• Grease muffin pan or line with paper bake cups.
• Fill 2/3 full.
• Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
• Sprinkle over batter.
• Bake at 400 degrees for 20 to 25 minutes.
• Makes 1 dozen.

ORANGE BLOSSOM COOKIES

Steps:

• Seperate whites & yolks, saving both.
• Beat yolks; add sugar, water, flour, baking powder, and salt - mix thoroughly.
• Add beaten egg whites.
• Bake in muffin tins at 350* until light brown. While hot, dip in sauce.

ORANGE BLOSSOM MUFFINS

Steps:

• Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture.
• Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened.
• Stir in marmalade and pecans.
• Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
• Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter.
• Bake at 400 degrees for 18 minutes or until done.

ELIZABETH'S ORANGE BLOSSOM MUFFINS

Steps:

• 1. For the topping, mix 1/4 cup of the sugar, the flour, cinnamon and nutmeg. Cut in butter or margarine til mixture resembles coarse crumbs. Set topping aside.
• 2. Preheat oven to 400. In a bowl, stir together biscuit mix and remaining 1/4 cup sugar. Make a well in the center. In another bowl, mix beaten egg, orange juice and cooking oil. Add egg mixture to dry ingredients. Stir just til moistened. Stir in marmalade and pecans.
• 3. Grease muffin pan or line with paper bake cups; fill cups 2/3 full. Sprinkle topping over each. Bake about 20 minutes or til golden. Makes 12