Orange Raisin Sticky Muffins Food

ORANGE RAISIN MUFFINS

Steps:

• Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cup two-thirds full. 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.

ORANGE RAISIN MUFFINS

Steps:

• 1. SEE NEW NOTE ABOVE ABOUT THE PEEL....peel orange and place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended.
• 2. Add butter and egg.
• 3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
• 4. Stir the orange mixture into dry mixture just until moistened. Fold in raisins.
• 5. Fill greased or paper lined muffin cups two-thirds full.
• 6. Bake at 400* for 15-20 min or until a toothpick comes out clean.
• 7. Cool for 5 minutes before removing from pan to wire rack.

ORANGE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 350 and grease muffin tins or line with papers(I find it's sometimes a good idea to spray these too, and to get the outside of the tins as well, so the tops don't stick).
• Mix together shortening and sugar in a large bowl, then stir in orange zest.
• In another bowl, beat egg well and stir in buttermilk. Add a small squeeze of orange juice right from the orange too, if you'd like.
• Stir baking powder, baking soda, salt and flour together in another bowl.
• Put dry ingredients into the sugar/shortening mix, and stir a few times(it will be *very* lumpy, lots of flour left, but don't worry).
• Stir in buttermilk/egg mixture til everything is just combined, still some lumps left.
• Fold in walnuts and raisins.
• Pour about 1/4-1/3 cup batter into muffin tins. There should be more than you'd usually fill (the normal 2/3 way up) them, so that they almost spill out oover the top of the tin.
• Bake about 25-30 minutes, test with a toothpick to make sure they're all cooked inside.
• Enjoy!

ORANGE RAISIN MUFFINS

Steps:

• Combine dry ingredients in a large bowl; stir in combined remaining ingredients, mixing until just blended.
• Pour batter into greased muffin tins; filling about 1/2 full.
• Bake at 350 until muffins are browned, about 20 minutes.

ORANGE CRAISIN MUFFINS

Steps:

• Preheat oven to 350°F (176°C). Grease and flour a large 6-cup jumbo muffin pan or you can line it with large paper liners.
• Sift flour, sugar, baking powder, salt and baking soda into a large mixing bowl. Set aside.
• In a medium bowl, add milk, butter, orange juice, orange zest, and beaten egg. Whisk or beat for 1-2 minutes.
• Add wet ingredient to dry ingredients and stir until combined. Do not overmix. Stir in Craisins until well-distributed.
• Divide batter evenly for 6 muffins into your prepared muffin pan. Each well should be about 3/4 full. If using double acting baking powder, allow to rest for 5-10 minutes to allow the baking powder to start working. If using single acting baking powder, bake your muffins right away.Bake for 30-35 minutes or until golden brown and a toothpick inserted in center comes out clean. To get a more even bake, turn pans around halfway through baking.

ORANGE RAISIN CORN MUFFINS

Steps:

• Preheat oven to 400º.
• Combine first 7 ingredients in a medium bowl; stir well.
• Stir in corn, raisins, pecans, and orange rind.
• Combine milk and next 5 ingredients and stir well.
• Add to flour mixture, stirring just until moist.
• Divide batter evenly among 12 muffin cups coated with cooking spray.
• Bake at 400º for 18 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pan immediately; let cool on a wire rack.

ORANGE-RAISIN BRAN MUFFINS

Steps:

• Stir all ingredients in bowl to mix well.
• Refrigerate overnight.
• Heat oven to 375.
• Grease 2" muffin tins or use paper fillers.
• Spoon batter into cups, filling each 2/3 full.
• Let batter stand 20-30 minutes until it reaches room temp.
• Bake 12-14 minutes until brown.
• This freezes well.