Pats Orange Pecan Muffins Food

ORANGE PECAN MUFFINS

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

ORANGE PECAN MUFFINS

Steps:

• Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind.
• Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full.
• Bake at 375º for 18-20 minutes or until muffins are lightly browned.
• Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.

PAT'S ORANGE PECAN MUFFINS

Steps:

• Preheat oven to 400°F Spray muffin tins with cooking spray and set aside.
• Cut clemtines into quarters (peel and all) and place in a food processor along with lemon juice and coconut water. Process until pureed (you may leave a few chunks if you like).
• Add egg and butter and oil. Process briefly to combine.
• Combine dry ingredients, including nuts in a large bowl. Add liquids all at once. Stir to combine.
• Fill muffin cups full (these do not rise very much).
• Bake in preheated oven for 20 minutes (until golden brown).
• Let cool for 5 minutes in tins before removing.

ORANGE-PECAN OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F. Prepare muffin tin with vegetable cooking spray.
• In a large bowl, whisk egg whites until frothy. Add the maple syrup, orange juice, milk, extract, spices and orange peel.
• Mix with a wooden spoon, until well blended. Stir in the oats, flour and baking powder until all ingredients are moistened. Fold in the pecans.
• Fill 12 muffin cups about 2/3 full and bake for 20 minutes or until muffin tops are golden and spring back to the touch.

PECAN MUFFINS IN BLOOD ORANGE SYRUP

Steps:

• Preheat fan-forced oven to 170 degrees centigrade. Grease a muffin tray with 12 holes.
• Muffins;.
• Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
• In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks. Whisk with an electric mixer till the yolks turn a pale yellow colour.
• Chop pecans in a food processor until coarsely chopped.
• Fold pecans, flour and semolina flour into egg whites. Fold yolk mixture in gently to combine. Fold gently to keep fluffiness in mixture.
• Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
• Syrup:.
• Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
• Cook on high heat, stir to dissolve sugar. Cook until it comes to a boil.
• Turn heat to low and simmer gently until it thickens slightly (about 8 minutes). Set aside.
• Garnish:.
• Whip cream until stiff. Fold honey through the cream.
• Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
• Serving:.
• Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
• While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
• Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment. Drizzle with 1 tbsp reserved syrup.

BANANA, ORANGE & PECAN MUFFINS

Steps:

• In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
• In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
• Spoon batter into 12 greased or paper-lined muffin cups.
• Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
• Store in airtight containers for up to 3 days of freeze for up to 3 months.

ORANGE-PEAR MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, beat egg whites on high speed until stiff peaks form. In another bowl, whisk the milk, oil, egg, orange zest and vanilla; stir into dry ingredients just until moistened. Fold in pears, then egg whites. , Coat muffin cups with cooking spray; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

ORANGE-PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin tin or line with paper cups.
• Combine sugar, orange juice, egg and oil in medium bowl and blend well.
• Add biscuit mix and beat vigorously for 30 seconds.
• Stir in marmalade and pecans.
• Fill each muffin tin 2/3 full.
• For topping: Combine sugar, flour, cinnamon and nutmeg in a small bowl.
• Cut in butter until mixture is crumbly.
• Sprinkle over batter and bake 20-25 mins.