COCONUT-ORANGE MINI TEA MUFFINS
These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)
Provided by EdsGirlAngie
Categories Quick Breads
Time 30m
Yield 24 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
- Add coconut, then stir into flour mixture until just combined.
- Do not overmix.
- Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
- Bake approximately 15 minutes, or until lightly golden around the edges.
- Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.
Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5
ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. 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.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
MINI ORANGE MUFFINS
I think this recipe came from Southern Living. A wonderful little muffin to serve at breakfast or brunch.
Provided by Lvs2Cook
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. Grease miniature muffin cups.
- Mix sugar and orange juice. Set aside for dipping after muffins are baked.
- Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
- Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Nutrition Facts : Calories 123, Fat 5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 134.2, Carbohydrate 19, Fiber 0.4, Sugar 12.6, Protein 1.4
ORANGE-SPICED MINI-MUFFINS
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
- Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving.
17 BEST MINI MUFFINS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini muffin recipe in 30 minutes or less!
Nutrition Facts :
ORANGE MINI TEA MUFFINS
Wonderfully Good!!! Great glaze! They are light and full of orange flavor!! My mother use to make these tasty tea muffins to serve at parties. They freeze well for a good make-ahead appetizer or party item. Also great for a bridal reception!
Provided by Seasoned Cook
Categories Quick Breads
Time 1h10m
Yield 60 muffins
Number Of Ingredients 7
Steps:
- Reserve 1 teaspoon of orange zest for cake mix. Mix remaining zest and juice of oranges and lemon with confectioners sugar and set aside.
- Mix cake mix, eggs, vegetable oil, water and 1 teaspoon of orange zest Blend well.
- Grease or spray muffin tins well. Spoon cake mix into muffin tins until 80 per cent full. Bake for 15 minutes at 350 degrees.
- Dip tops while warm into juice and sugar mixture for glaze. Let cool.
- Enjoy!.
Nutrition Facts : Calories 64.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 10.8, Sodium 59.6, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 0.8
LEMON TEA MUFFINS
I made these for my youngest daughters class party last year and they were a big hit! I love the gentle lemon taste they have. Serve with soft light cream cheese for a real treat! These are great in a mini-muffin pan as well.
Provided by MelodyOHare
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a small bowl, beat yolks for about 3 minutes.
- In a large bowl, cream butter and sugar.
- Fold yolks into butter.
- Mix flour, baking powder and salt.
- Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
- Mix until well blended.
- Continue to add dry to wet until it is all mixed in well.
- Beat egg whites until stiff.
- Fold egg whites into batter.
- Fill muffin cups 1/2 full with batter.
- Mix topping ingredients and sprinkle over muffins.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 155.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 145.1, Carbohydrate 17.9, Fiber 0.3, Sugar 9.6, Protein 2.2
CHOCOLATE ORANGE MINI MUFFINS
Mini muffins are just the right size for small children. However, if you prefer, you can also bake these in medium muffin tins. They will make about 15 medium muffins or 30 mini muffins. From Annabel Karmel's First Meals.
Provided by Zee7181
Categories Quick Breads
Time 32m
Yield 30 muffins
Number Of Ingredients 7
Steps:
- Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
- Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.
MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
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