FRESH ORANGE MUFFINS
I got this recipe from one of my SILs after having them at her house. Next time I make them I think I will add miniature chocolate chips!
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
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.
FIG & ORANGE MUFFINS
Original version of this recipe was from Valley Fig Growers but I don't have fresh figs, so I've modified the recipe to use dried figs. Even if you have a fig-hater in your house (as I do), you'll be able to sneak them into these deliciously orange scented muffins.
Provided by Tinkerbell
Categories Quick Breads
Time 30m
Yield 12 Muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray.
- In large bowl stir together flour, baking soda and salt.
- In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy.
- Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade.
- Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened.
- Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
FRESH FIG OATMEAL MUFFINS
This is a perfect way to eat figs you're not sure what to do with. To last longer, place in freezer.
Provided by Chef Lizzie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
- Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 16.5 g, Cholesterol 23.3 mg, Fat 1.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 80.1 mg, Sugar 11.2 g
ORANGE FIG MUFFINS
Made with Bran Flakes cereal. Sounds yummy! This comes from my Kellog Kitchen Cookbook. Food.com wouldn't let me list Bran Flakes, so I chose all-bran, go figure.
Provided by BakinBaby
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking powder and sugar; set aside.
- In a large mixing bowl, combine; cereal, orange juice, egg, oil, figs & orange rind, beat well.
- Add dry ingredients to cereal mixture, stirring only until combined.
- Coat muffin cups with cooking spray, then spoon batter evenly into muffin pan.
- Bake at 400 for 28 minutes or until golden brown.
Nutrition Facts : Calories 171.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 137.6, Carbohydrate 30.6, Fiber 5, Sugar 8.8, Protein 4.4
FABULOUS FIG MUFFINS
Make and share this Fabulous Fig Muffins recipe from Food.com.
Provided by Roosie
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
- In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
- Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
- Gently fold in figs.
- Pour batter into muffin tins, filling about 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
- Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
- -OAMC instructions- Bake as directed and cool completely.
- Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
- To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.
Nutrition Facts : Calories 169.2, Fat 6, SaturatedFat 3.5, Cholesterol 34.8, Sodium 180.8, Carbohydrate 26.3, Fiber 1.2, Sugar 11.6, Protein 3.2
GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS
A sweet and grainy cornmeal mixture makes for a delicious muffin. Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 11
Steps:
- Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
- Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 7 grams, TransFat 0 grams
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