Essence Of Orange Muffins Food

ORANGE MUFFINS

Steps:

• Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
• In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
• Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
• To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
• Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.

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.

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 MUFFINS

Steps:

• Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.

ESSENCE OF ORANGE MUFFINS RECIPE - (4.6/5)

Steps:

• To Make the Muffins: Preheat the oven to 350 degrees. Grease 8 extra-large muffin cups (3 1/2 inches in diameter and 2 inches deep) or line them with muffin wrappers. Whisk together the milk, orange juice, sour cream, eggs, and butter in a medium mixing bowl. Combine the flour, sugar, baking powder, and salt in a large bowl. Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated. Gently fold the orange zest into the batter. Spoon the batter into the muffin pan, filling each cup just to the top. Bake the muffins for about 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean. Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze. (This would be a great time to eat them, too.) To Make the Glaze: Combine the orange juice, powdered sugar, and zest in a medium bowl. Spread the mixture on top of each mixture. Serve warm or at room temperature. Tip: Although the original recipe calls for whole milk, I have had good results using skim or low-fat milk. Use whatever you have on hand. Note: These delicate, cakey muffins are not too sweet. They are best when warm and fresh, but can be cooled and then frozen up to two weeks. Defrost them at room temperature. Just before you are ready to eat them, warm them in a 325 degree oven for 5 to 7 minutes. No need to butter these, they are rich and delicious au naturel. This is one of my favorite master muffin recipes. These muffins a fabulous plain, but I often add a cup of whatever fruit is in season. In the fall, I add fresh cranberries; in late spring it's raspberries or peaches. I make a batch of muffins with blueberries almost daily year-round. Dried fruit works well, too. Dried cranberries and cherries are two of my favorites.

ESSENCE OF ORANGE MUFFINS

Steps:

• Muffins-preheat the oven to 350°; grease 8 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray or line them with muffin wrappers.
• Whisk together the milk, orange juice, sour cream, eggs, and butter in a bowl.
• Combine the flour, sugar, baking powder, and salt in another bowl.
• Pour the milk mixture into the dry mixture and stir just until the flour is incorporated.
• Gently fold in the orange zest.
• Spoon batter into the muffin pan, filling each cup just to the top.
• Bake for 25 minutes, until they are golden brown around the edges and a pick comes out clean.
• Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
• Glaze-combine the orange juice, powdered sugar, and zest in a medium bowl; spread the mixture on top of each muffin; serve warm or at room temperature.
• **Best eaten warm and fresh; can add 1cup fresh seasonal fruit such as raspberries or blueberries or dried cranberries/cherries.

ORANGE CORN MUFFINS

Steps:

• In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.