Orange Date Muffins Food

ORANGE DATE MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

DATE FLECKED ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
• In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.

ORANGE-DATE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
• In large bowl, stir together flours, baking powder and salt; set aside. In medium bowl, beat milk, brown sugar, oil, orange peel and egg with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around sides of muffins to loosen. Remove from pan to cooling rack. Serve warm.

ORANGE-AND-DATE-CRUMBLE MUFFINS

Steps:

• Muffins:Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, brown sugar, orange zest, and eggs. Stir wet ingredients into dry until just combined. Fold in chopped pecans and dates.
• Crumble:In a small bowl, combine oats, flour, brown sugar, and salt. With your hands, work in butter until large, moist clumps form.
• Divide batter evenly among muffin cups; top with crumble. Bake until golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

ORANGE & DATE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Cut orange into bite size pieces, removing only the seeds.
• Place the orange into an electric blender on grind, while grinding add the juice, egg and butter into the blender and mix well.
• In a seperate bowl add flour, soda, baking powder, sugar, salt, cinnamon and nutmeg.
• Add the candied orange peel, dates and walnuts to the orange mixture and pour over the dry ingredients and stir lightly, until just combined.
• Place batter in lined muffin tins and bake for 12 - 15 min in a 400 degree oven.

ORANGE DATE MUFFINS (OR CHOCOLATE CHIP)

Steps:

• Cut orange into 8 or more pieces, remove seeds.
• Place cut orange into a blender or food processor.
• Blend into rind is finely ground; add orange juice to this mixture to make it easier to grind.
• Add dates (or chocolate chips), egg, and margarine; blend until mixed (if using chocolate chips you may want to add them in step 6 instead of in this step).
• In a large bowl, mix together flour, baking powder, baking soda, and sugar.
• Add orange mixture to dry ingredients; stir gently until just mixed.
• Spray 12 medium-large muffin cups with cooking spray.
• Fill tins 2/3 full.
• Bake at 400F for 15 minutes.

DATE-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Cut orange in pieces and remove pits. In food processor, put in first 4 ingredients. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Blend again until mixed. Spoon into greased muffin pans. Bake at 400 degrees F for 15 minutes. (If using honey, add with first 4 ingredients, if using sugar, add to dry mix.)

ORANGE DATE NUT BRAN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease one 12-cup muffin tin.
• In a large bowl, combine bran cereal, water and oil, stirring until bran softens.
• In a small bowl, whisk buttermilk, orange juice, molasses, honey, orange zest, and egg until blended.
• In a small bowl, combine flours, baking soda and salt.
• Add buttermilk mixture to bran, stirring to combine.
• Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened.
• Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes.
• Let cool in pan 5 minutes before removing to wire rack.

ORANGE MUFFINS WITH DATES

Steps:

• Peel orange, reserving peel, and separate orange into segments. Place peel, segments and juice in a blender or food processor. Add eggs and oil; blend well. In a bowl, combine whole wheat flour, brown sugar, all-purpose flour, baking powder, baking soda and salt. Add orange mixture and stir just until moistened. Fold in dates. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until muffins test done.

FOOD PROCESSOR ORANGE DATE MUFFINS

Steps:

• Toss the dates with 1/2 cup of the all-purpose flour.
• In a food processor fitted with a metal blade, process the mixture until evenly chopped.
• Add the orange and process until finely chopped.
• Add the orange juice, eggs and butter and process until blended.
• Stir together the whole wheat flour, remaining all-purpose flour, sugar, baking powder, baking soda and salt.
• Add the date mixture and process just until moistened but not overmixed.
• Spoon into large greased for paper-lined muffin cups, filling three-quarters full.
• Bake in a 400 degree F oven for 15 to 20 minutes or until the tops are firm to the touch.