Orange Berry Muffins Food

ORANGE-BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

ORANGE BLUEBERRY MUFFIN TOPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

BERRY & ORANGE MUFFINS

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole muffin tray with paper cases. Put the plain flour in a bowl and add the baking powder, bicarb, sugar and a pinch of salt. Give it all a quick whisk to get rid of any lumps. Pour the buttermilk into a jug and whisk in the egg, melted butter, orange juice and zest. Add the contents of the jug to the bowl of dry ingredients and stir briskly. Use as few strokes as possible - overworking the batter can result in a rubbery texture. Put a scant dessertspoon of the mixture in each of the muffin cases, then add some berries and top with the remaining mixture. Bake the muffins in the oven for 15-20 minutes until springy to touch.

ALMOND, ORANGE, AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
• In a separate bowl, sift together flour, almond meal, baking powder, and salt.
• Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
• Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
• Makes 24-36 mini muffins or 12-18 standard.
• Enjoy!

BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
• Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
• Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
• Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
• Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.

BLUEBERRIES AND ORANGE MUFFINS

Steps:

• Grease and flour 12 muffin cups, or use paper liners.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
• Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
• You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

ORANGE, BERRY & OAT BREAKFAST MUFFINS

Steps:

• Preheat oven to 350°F Grease or line a 12-cup muffin tray with paper liners.
• In a large bowl, combine first 7 ingredients. In a smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients; Stir together just until moistened.
• Spoon half of the batter evenly into the muffin cups (about 1/3 full). Drop 1 teaspoons of jam in center of batter in each muffin cup. Top evenly with remaining batter and place a final 1/2 teaspoons jam on top of each muffin. With a knife, drag the tip from center outward in a circular motion to create a marbled effect.
• Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.

ORANGE BLUEBERRY MUFFINS

Steps:

• Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

ORANGE-BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
• Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
• Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.

CONTEST-WINNING ORANGE BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

ORANGE BERRY MUFFINS

Steps:

• Center a rack in the oven; preheat oven to 400°; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.
• Add orange juice to a large glass measuring cup; pour in enough buttermilk to make 1 cup; whisk in the eggs, honey, and melted butter; set aside.
• In a big bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
• Whisk in the flour, baking powder, baking soda, and salt.
• Pour the liquid ingredients over the dry ingredients and, using a whisk or rubber spatula, gently but quickly stir to blend (don't worry about being thorough, the batter will be lumpy and bubbly).
• Stir in the blueberries.
• Divide the batter evenly among the muffin cups.
• Bake 22-25 minutes; if you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked 10 minutes.
• When fully baked, the muffins will be golden and springy to the touch and pick comes out clean.
• Transfer the pan to a rack; cool 5 minutes before carefully removing each muffin from its mold.