Orange Muffins Mary Berry Food

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.

MARY BERRY'S ORANGE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate.
• Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests.

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.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

COURGETTE MUFFINS

Steps:

• Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
• Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
• Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
• Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
• Mix with a spoon until everything is combined, but don't worry if it is lumpy.
• Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

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.

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.

CHOCOLATE ORANGE MUFFINS

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

MINI ORANGE MUFFINS

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.

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.