Orange Honey Muffins Food

FRESH ORANGE MUFFINS RECIPE

Steps:

• Preheat oven to 350 Degrees Celsius or 175 Degrees Fahrenheit. Spray or line a muffin tin with paper liners.
• Swift all purpose flour + baking powder + salt and keep aside.
• In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full.
• Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

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.

HONEY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. In a bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened. , Fill 12 greased muffin cups two-thirds full. Bake at 375° until golden brown, 15-20 minutes.

HONEY-ORANGE OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, oats, flaxseed meal, sugar, baking powder, and salt in a large bowl.
• Combine yogurt, orange juice, honey, eggs, orange zest, and vanilla extract in a smaller bowl. Whisk well.
• Make a well in the center of the dry ingredients and pour in honey mixture. Stir just until combined. Fold in walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with granola.
• Bake in the preheated oven until centers spring back when touched, about 20 minutes.

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.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

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.

HONEY WHOLE WHEAT ORANGE MUFFINS

Steps:

• Preheat oven to 400°F.
• Mix together dry ingredients- flour, powder, salt and cinnamon.
• Beat together wet ingredients- eggs, oil, honey, zest and juice.
• Mix wet and dry ingredients together until just moistened.
• Pour batter into greased muffin tins and bake about 20 minutes, or until a toothpick inserted into the center comes out clean.

ORANGE HONEY CAKE MUFFINS

Steps:

• Preheat at 375 degrees F.
• Combine the Flour, Baking Powder, Baking Soda, Ginger, and Cinnamon in a large mixing bowl.
• Melt the Butter with the Marmalade in a separate large mixing bowl.
• Add the Orange Zest, Orange Blossom Honey, Greek yogurt, mix well.
• Add the eggs and beat in until well mixed.
• Slowly beat in the sugar.
• Add the wet mixture to the dry mixture and stir just until combined (a slightly lumpy batter is desired).
• Add mixture to muffin tins (with paper or greased) until about 2/3 full.
• Cook about 20 minutes until golden brown.
• Cool 5 minutes in pan, then on rack. (These store well bagged once cool).

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.)

NIGELLA LAWSON ORANGE BREAKFAST MUFFINS

Steps:

• Preheat the oven to 200?C/gas mark 6.
• Melt the butter and set aside.
• Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
• Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
• Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
• Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
• Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

CALIFORNIA ORANGE HONEY MUFFINS

Steps:

• Preheat oven to 375*F. Butter a 12-cup muffin tin.
• Combine the flour, powder, soda, salt and wheat germ in a medium bowl.
• Cream the butter with a mixer, then add the honey and beat until fluffy.
• Add the egg, zest and juice and beat again.
• Add the dry ingredients to the butter-honey mixture and stir until just combined.
• The batter may be lumpy - don't worry about it, just make sure you don't have any dry spots.
• Fill muffin tins 2/3 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool slightly in the tins for about 5 minutes, then remove and cool completely on a rack or serve warm.

ORANGE-HONEY MUFFINS

Steps:

• In a medium bowl, combine the flour, sugar, baking powder and baking soda.
• In a small bowl, combine the honey, orange juice, butter, egg substitute, and vanilla - mixing well.
• Stir wet ingredients into the dry ingredients - mixing just until combined.
• Coat 12 muffin cups with non-stick spray or line with paper baking cups.
• Fill each cup 2/3rds full with batter.
• Bake at 375 degrees until golden, about 15-20 minutes.
• Let cool 10 minutes before removing to a wire rack to let cool completely.

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.