Essence Of Orange Muffins Food

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.

ORANGE MUFFINS

Steps:

• Position rack in center of oven; preheat oven to 400°.
• Prepare muffin tin-spray indentations and rims with nonstick cooking spray.
• In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
• In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
• Stir in the flour mixture using a wooden spoon, until moistened.
• Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
• Place pan on wire rack; cool 10 minutes.
• Gently rock muffins back and forth to release; remove muffins from tin.
• Cool for 5 minutes on wire rack before serving.
• *Blood Red Orange Muffins-substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
• *Chocolate Chip Orange Muffins-add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
• *Minty Orange Muffins-add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
• *Provencal Savory Muffins-add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.

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.