Elizabeths Orange Blossom Muffins Food

ORANGE BLOSSOM MUFFINS

Orange Blossom Muffins image

Make and share this Orange Blossom Muffins recipe from Food.com.

Provided by Tonkcats

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 egg, slightly beaten
1/4 cup sugar
1/2 cup orange juice
1/2 cup marmalade
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons salad oil or 2 tablespoons shortening, melted
2 cups biscuit mix
1/2 cup pecans, chopped
1/4 teaspoon nutmeg
1 tablespoon butter or 1 tablespoon margarine

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.

ELIZABETH'S ORANGE BLOSSOM MUFFINS

Elizabeth's Orange Blossom Muffins image

During the holiday season, cereal for breakfast just doesn't seem right. These muffins, which are a particular favorite of my daughter, get the day off to a wonderful start. Source: unknown

Provided by Lynnda Cloutier

Categories Other Breakfast

Number Of Ingredients 11

Ingredients

1/2 cup sugar, divided
4 tsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
2 cups packaged biscuit mix (such as bisquick)
1 beaten egg
1/2 cup orange juice
2 tbsp. cooling oil or melted shortening
1/2 cup orange mamalade
1/2 cup chopped pecans

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

ORANGE BLOSSOM MUFFINS

Orange Blossom Muffins image

'My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary,' says Rhonda Lyons, Marshall, Texas. 'When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers.'

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

6 tablespoons sugar, divided
4 ½ teaspoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon cold butter or margarine
2 cups reduced-fat biscuit/baking mix
1 egg
½ cup orange juice
½ cup orange marmalade
2 tablespoons canola oil
¼ cup chopped pecans

Steps:

In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 32.3 g, Cholesterol 18 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 281.6 mg, Sugar 17.5 g

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