BLOOD ORANGE & POPPY DRIZZLE MUFFINS
These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
- Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork - the mixture should be lumpy, so don't overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
- While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
- Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.
Nutrition Facts : Calories 258 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ORANGE MUFFINS
Steps:
- Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.
PECAN MUFFINS IN BLOOD ORANGE SYRUP
These muffins are sweet, nutty and delicious!! They are an unashamedly decadent dessert that you don't need a special occasion to enjoy.
Provided by mandz
Categories Dessert
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 235.3, Fat 17.6, SaturatedFat 7, Cholesterol 122.9, Sodium 39.4, Carbohydrate 15.5, Fiber 1.1, Sugar 7, Protein 5.2
UPSIDE-DOWN BLOOD ORANGE CUPCAKES
Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. -Monica Chadha, Fremont, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BLOOD ORANGE MUFFINS
A recent trip to the farmers' market inspired this recipe. It can be made into muffins or small loaves and has both the distinctive blood orange flavor as well as a mild sweetness. Best of all, these muffins pack in a lot of addictive flavor while still being very nutritious and healthy.
Provided by sszz907
Categories Quick Breads
Time 30m
Yield 20-30 muffins, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the flour, sugar, baking soda, and salt in a bowl and set aside.
- Mix the orange juice, egg, oil, and honey in a separate bowl.
- Mix the dry ingredients into the orange juice mixture.
- Pour the batter into greased muffin trays and bake for about 20 minutes.
Nutrition Facts : Calories 140.1, Fat 3.5, SaturatedFat 0.5, Cholesterol 10.6, Sodium 126.1, Carbohydrate 25.4, Fiber 3, Sugar 7.7, Protein 3.8
BLOOD ORANGE AND PINEAPPLE MUFFINS
A delicious muffin to make when the Moro orange (blood orange) is in season. It is best made with fresh pineapple.
Provided by EAKE
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 28.8 g, Cholesterol 38.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.9 g, Sodium 183.7 mg, Sugar 13.9 g
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Reviews 8Category Breakfast, Brunch, SnackCuisine International, VegetarianTotal Time 35 mins
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a 12-hole muffin pan with paper muffin cases.
- In a bowl combine the flour, ground almonds, baking powder, sugar, cinnamon, ginger and a pinch of salt. Stir thoroughly using a whisk and set aside.
- To peel the oranges cut both ends and place the orange on one end on a cutting board. Using a sharp knife shave the peel off downwards all the way around, making sure to also remove the thin white skin around the orange. Chop the orange into small pieces. Weigh the chopped orange.
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- For the crumb, in a medium bowl, combine both sugars, cinnamon and melted butter. Stir in the flour with a spatula. The mixture will be thick. Set aside.
- For the muffins, preheat the oven to 425˚F (218˚C). Line a muffin pan with 9 cupcake liners. Set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add both sugars and blood orange zest, and beat until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl if needed. Add eggs one at a time and beat to combine. Add vanilla extract and sour cream. Beat on medium-low speed for 3 minutes or until mixture is uniform in texture.
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