Go Go Orange Muffins Food

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

GO GO ORANGE MUFFINS

Steps:

• 1. in a small bowl mix the cream cheese and sugar until well mixed. i put my cream cheese in the microwave for 10 sec and then added the sugar. it mixed together very smoothly. add the oj, water, melted 1/4 cup of marmalade. when mixed in well, add the egg, biscuit and pecans. i use texas size muffin tins. bake at 400 for 15 min. when done, dip in the melted marmalade.
• 2. i always spoon in the bisquick because it can pack down.

GO GO MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line 18 muffin tins and spray lightly with cooking spray.
• Separate 1 Tbsp of Oat Bran for use in next step.
• Combine dry ingredients in a large mixing bowl.
• Whisk dry ingredients together being careful to eliminate any lumps of brown sugar.
• Push dry ingredients to the sides of the bowl to create a well in the center.
• Mix wet ingredients together & pour into well.
• Mix dry & wet ingredients just until moist.
• Fold in the Mix-Ins of fruit and nut(s).
• Spoon muffin batter evenly into the tins.
• Sprinkle each muffin with remaining 2 Tbsp of Oat Bran
• Bake muffins for 18-20 minutes
• Remove from tins to cooling rack immediately.
• ***You may substitute any dried chopped fruit or nut for the mix-ins.

BANANA ORANGE HONEY MUFFINS

Steps:

• Preheat oven to 350. Prepare muffin tins with liners or coat with cooking spray.
• In a large bowl beat together bananas, oil, honey, orange zest and orange juice.
• In a second medium sized bowl sift together your flour, baking soda, baking powder and a pinch of salt. Add chocolate chips and toss lightly.
• Pour dry ingredients into wet and stir until just combined. Spoon into muffin cups about 3/4 of the way full.
• Bake for about 15-20 minutes or until toothpick comes out clean. Cool on racks and keep in container with a lid.

GOLDEN ORANGE MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

HEALTHY CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, whisk the egg for 10 seconds.
• Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
• In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
• Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
• Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

WHOLE ORANGE AND MAPLE OATMEAL MUFFINS

Steps:

• For the muffins: Bring a saucepan of water to a boil. Add the whole orange and simmer, half covered, for 15 minutes. Transfer to a bowl of ice water and let cool completely, about 15 minutes. Chop the orange into pieces. Purée (pits and all) using a mini food processor or a stick blender. Set aside.
• In a small bowl, combine the oats and orange juice and let rest for 15 minutes.
• Preheat oven to 350°F (175°C). Line 12 muffin cups with parchment paper cups.
• In a large bowl, whisk together the white and wheat flours, sugar, baking powder, and salt. In another bowl, whisk together the maple syrup, oil, eggs, vanilla, orange purée, and oats. Pour the mixture over the dry ingredients and mix until just combined. Fold in the walnuts. Set aside while you make the topping.
• For the streusel topping: In a bowl, combine all the ingredients. Using a pastry cutter or a fork, mix until the oil is well distributed and the mixture is crumbly.
• Divide the muffin batter between the cups. Sprinkle with streusel topping. Bake for 25 minutes, or until a toothpick comes out clean.
• VARIATION: You can transform these muffins into a delightful coffee cake! Simply bake in an 8-inch square pan for about 50 minutes, or until a toothpick comes out clean.
• STORAGE: Store muffins in airtight containers at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

CRANBERRY ORANGE MUFFINS

Steps:

• Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
• Place the sugar in a large mixing bowl. Zest the orange in directly over the bowl.
• With your fingers, rub the zest into the sugar until fragrant.
• Juice the zested orange into a large (liquid) glass measuring cup. If making the glaze, reserve 1 tablespoon of the juice in a small bowl and set aside. Into the measuring cup, pour enough milk to make 1 cup of liquid (the amount of milk you need will vary based on the juiciness of your orange). Whisk in the Greek yogurt. Set aside while you measure the rest of the dry ingredients (it will thicken up a bit).
• To the bowl with the sugar, add the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
• To the bowl with the rested orange juice and milk mixture, add the eggs, melted butter, and honey.
• Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, fold gently to combine, stopping as soon as the flour disappears. The batter will be lumpy. Very gently stir in the cranberries. With a muffin scoop, large spoon, or measuring cup, divide the batter evenly among the muffin cups.
• Bake the muffins for 20 to 22 minutes, until the tops are golden, the muffins spring back lightly when touched, and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack to cool for 5 minutes, then gently remove each muffin from the pan and place on the rack to finish cooling completely (don't leave the muffins in the pan for longer or they may start to steam and become soggy). The muffins will be very delicate at first but will firm up as they cool.
• While the muffins cool, make the glaze: to the bowl with the reserved orange juice, add the powdered sugar. Whisk until smooth. Drizzle over the cooled muffins.

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.

ORANGE MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, orange juice, vanilla, and orange zest until all ingredients are incorporated, but do not overbeat. Evenly divide the batter between the 16 prepared muffin cups.
• Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.

ZUCCHINI ORANGE OAT MUFFINS

Steps:

• Heat oven to 375°F and grease a muffin pan with non stick cooking spray.
• Using a food processor or cheese grater, grate the zucchini to make approximately 1 ½ cups. Squeeze out excess moisture in paper towel.
• Cut the orange into four quarters. Blend the entire orange (including the skin) in your food processor (or blender) until pureed.
• Add all dry ingredients to a bowl: oat flour, brown rice flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
• Add grated zucchini, pureed orange, eggs, coconut oil, and vanilla extract to the bowl. Mix everything together and scoop into the muffin pan.
• Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center. Let cool on the counter and store in an airtight container in the fridge for up to one week. These muffins can also be frozen.

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.

BANANA-ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
• In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full.
• Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.