Yummy Orange Muffins Food

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

ORANGE MINI MUFFINS

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.

YUMMY SO EASY ORANGE CHIP MUFFINS

Steps:

• Heat oven to 350°F Place 24 paper or foil liners into 2 muffin pans.
• In a large bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat together sugar, orange juice, oil and eggs. Beat in the flour mixture until combined. Fold in the oranges and chocolate chips. Beat for 1 minute. Spoon batter equally into the lined muffin pans, about scant 1/4 cup into each.
• Topping: in a small bowl, stir together coconut, sugar and melted butter. Sprinkle evenly over top of the muffins.
• Bake at 350F for 20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool slightly on wire rack before removing from pan.

GINGER ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, soda, and salt.
• Finely grate zest from orange to make 2 tsp.
• Peel orange, discarding rind and white pith.
• Finely chop orange, removing seeds; set aside.
• With electric mixer, beat butter and sugar until light and fluffy.
• Beat in egg.
• Stir in reserved orange and zest.
• Beat in reserved flour mixture alternately with orange juice, ending with flour.
• Fold in ginger.
• Divide batter among muffin tin, filling almost to the top.
• Bake 18-20 min.
• or until pick inserted in center comes out clean.
• Remove from pan; cool on wire rack.
• You can add 1/2 cup of raisins to the mix too for a variation.

QUICK & EASY ORANGE MUFFINS

Steps:

• Wash and quarter orange. Remove seeds if required. Chop entire orange, (including peel) in food processor. Add remaining wet ingredients and mix. Add premixed dry ingredients. Blend together until dry ingredients are just moistened. To bake, preheat oven to 375°F Grease bottoms only of medium size muffins cups, fill 2/3 full. Bake at once, until golden brown, 15-20 minutes.

OATMEAL ORANGE MUFFINS

Steps:

• Cream margarine and sugar.
• Beat in eggs and stir in oat mixture.
• Stir in raisins and vanilla.
• Add flour, baking powder, baking soda and salt.
• Stir until moistened.
• Pour into well greased muffin cups.
• Bake at 350 degrees for about 20 minutes.

ORANGE-HONEY MUFFINS

Steps:

• In a medium bowl, combine the flour, sugar, baking powder and baking soda.
• In a small bowl, combine the honey, orange juice, butter, egg substitute, and vanilla - mixing well.
• Stir wet ingredients into the dry ingredients - mixing just until combined.
• Coat 12 muffin cups with non-stick spray or line with paper baking cups.
• Fill each cup 2/3rds full with batter.
• Bake at 375 degrees until golden, about 15-20 minutes.
• Let cool 10 minutes before removing to a wire rack to let cool completely.