Orange Raisin Walnut Muffins Food

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

ORANGE-WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt together in a small bowl.
• Beat orange juice, egg whites, almond milk, brown sugar, and honey together in a large bowl until smooth. Stir flour mixture into the orange juice mixture just until the dry ingredients are moistened completely. Fold walnuts through the batter. Spoon batter into the prepared muffin cups.
• Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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 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!

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

CRANBERRY, ORANGE, & WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
• In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
• In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
• Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

APPLE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12 muffin cups with nonstick cooking spray.
• In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
• Add eggs and vanilla; beat 1 minute.
• In another bowl, stir together flours, baking soda, cinnamon and salt.
• Fold in diced apple, raisins, and chopped walnuts.
• Add dry ingredients to oil mixture.
• Stir just until combined.
• Do not overmix.
• Fill muffin cups.
• Bake 20-25 minutes or until done.
• Cool in pan 5 minutes, then cool on wire rack.

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.