Orange Muffins
photo by katemonster8
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt (optional)
- 1 tablespoon orange rind, grated
- 1 egg
- 3⁄4 cup orange juice
- 1⁄4 cup butter or 1/4 cup margarine
- 1 tablespoon skim milk or 1 tablespoon 1% low-fat milk
- 1 teaspoon vanilla
directions
- Preheat oven to 400 degrees.
- Grease 12 muffin cups or line with paper liners; set aside.
- Combine dry ingredients (including orange peel) in medium bowl.
- Combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened.
- Spoon batter into prepared cups, filling each cup 1/2 full.
- Bake 18 to 20 minutes, until golden brown.
- Let cool in pan on wire rack 5 minutes.
- Remove from pan.
- Serve warm or at room temperature.
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Reviews
-
I actually made this as a bread, which I cooked at 375 for about 45 minutes and it worked out perfectly. I was about a Tbs or two short on OJ, so I just topped it off with some buttermilk (which I also used for the milk called for in the recipe. I added 1/3 cup sucanat because I couldn't imagine how these could be very muffin-y without any sweetner at all. That seemed like just the right amount for my tastes. I made a few other subs- I used whole wheat pastry flour for the flour, left off the optional salt, used rice bran oil instead of melted butter/margarine and used orange blossom water instead of vanilla. It turned out well, though, nicely orangey and a pretty loaf. It's tender, but still solid enough that you can cut thin slices if you desire. I do think a glaze as other reviewers have suggested might be nice if you want to dress this up a little, but I think its a nice breakfast as is (with the addition of a little sweetener).
Tweaks
-
I actually made this as a bread, which I cooked at 375 for about 45 minutes and it worked out perfectly. I was about a Tbs or two short on OJ, so I just topped it off with some buttermilk (which I also used for the milk called for in the recipe. I added 1/3 cup sucanat because I couldn't imagine how these could be very muffin-y without any sweetner at all. That seemed like just the right amount for my tastes. I made a few other subs- I used whole wheat pastry flour for the flour, left off the optional salt, used rice bran oil instead of melted butter/margarine and used orange blossom water instead of vanilla. It turned out well, though, nicely orangey and a pretty loaf. It's tender, but still solid enough that you can cut thin slices if you desire. I do think a glaze as other reviewers have suggested might be nice if you want to dress this up a little, but I think its a nice breakfast as is (with the addition of a little sweetener).
RECIPE SUBMITTED BY
Dancer
Guelph, 0