Home Cafe Compilation | Cranberry Muffin | Strawberry Parfait
Drinks in this video:
1. Cranberry Muffins
2. Strawberry Parfait
Eggless Orange Muffins / The Best Eggless Orange Muffins / How To Make Orange Muffins Without Eggs
Eggless Orange Muffins are moist, tender, delicious, and easy to make. These muffins are fresh and bursting with citrus orange flavor. Orange muffins are little sunshine that is irresistible and tempting.
For the detailed recipe post, click the link ????
Ingredients:
For Orange Muffins:
2 cups (240gm) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup (80ml) oil (sunflower, canola, or vegetable)
¾ cup (150gm) granulated sugar
¾ cup (180gm) sour cream or yogurt
½ cup (120ml) fresh orange juice
¼ cup (60ml) milk
1 tbsp orange zest
1 tsp pure vanilla extract
1 tsp orange extract (optional)
For Orange Glaze:
½ cup (50gm) icing sugar
2-3 tsp orange juice
A small pinch of salt
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How To Bake Gluten Free, Vegan, Cranberry-Orange Muffins
For more about our gluten free recipes, that are vegan, low glycemic, and delicious go to -
This week we have another gluten free recipe idea to share! We'll be baking healthy and filling Cranberry-Carrot Muffins! They're packed full of nutrients and their hint of spice makes them perfect for winter mornings. These muffins are a vegan food, gluten-free, nut-free, low-glycemic, and so good!
For a recipe book from this episode go here:
HOW TO MAKE CRANBERRY-CARROT MUFFINS:
* This recipe makes 18 regular muffins or 40-48 mini muffins, depending on the size of the mini muffin tin.
Tools you'll need: muffin tins / muffin tin liners / 2 large bowls / knife / grater / juicer / whisk / spatula or spoon / wooden toothpick / wire cooling rack
Ingredients:
1 cup sorghum flour
¾ cup garbanzo/chickpea flour (or you can use garfava flour, which is a blend of garbanzo and fava beans)
½ cup flaxseed meal
1 teaspoon cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon nutmeg
1 cup warm water
½ cup sunflower oil
1 cup packed finely grated carrots
1 cup dried cranberries (or other dried fruit) + an extra handful to sprinkle on top if you'd like the muffins to look extra tasty!
½ cup coconut sugar
¼ cup pure maple syrup
1 medium orange, for the juice and zest (or use 1 tablespoon orange juice)
Instructions:
1. Start off by lining or greasing your muffin tins. Preheat your oven to 350F.
2. Whisk the first section of ingredients (sorghum flour through nutmeg) in a large bowl.
3. Zest and juice the orange into a large separate bowl. Mix in the remaining ingredients.
4. Pour the flour mixture in a bit at a time and stir until just combined.
5. Scoop ¼ cup batter into each muffin cup if you're making regular muffins. If you're making mini muffins scoop 1-2 tablespoons into each muffin cup, depending on the size of the tin. I used a very mini muffin tin so only needed 1 tablespoon per cup. Sprinkle a few cranberries over each cup of batter to make for better presentation after they're baked!
6. Bake regular muffins for 25-30 minutes (I baked mine for 27 minutes) and mini muffins for 15-20 minutes (I baked mine for 17). The muffins are done when the tops bounce back when touched and when a wooden toothpick inserted into the middle comes out clean.
7. Let cool a few minutes in the tin then transfer to a wire cooling rack to let cool the rest of the way. (Or scoop them out and eat them while they're still warm and crumbly!)
+ Here's a great tip my Mom taught me: If you don't have enough batter to fill every muffin cup, put a little bit of water in each empty cup. This will help the muffins bake evenly!
Let us know what you think and how it goes trying out these recipes! If you have any suggestions for what you'd like to see us make, leave it in the comments section.
Keep an eye out for new episodes every Monday.
Thanks for watching!
Music:
All music provided by: incompetech.com
Composed by: Kevin MacLeod
Song: Quasi Motion
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Recipe for (LIVE) BAKE WITH ME SUNDAY! Orange Pecan Crumb Muffins
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MORE INFO ON GIVE ESSENTIAL:
1.) Give Essential was started in April by two Dartmouth College students.
2.) They are a female-led and student-run nonprofit, and their team is 100% volunteer
3.) Give Essential is a matching platform that connects essential workers who need household items to donors who are able to provide them; since they started, donors have pledged $1 million in in-kind and cash donations to essential workers in all 50 US-states!
4.) For every dollar donated to Give Essential, they are able to send packages valued at $200 total
5.) For the month of September, they are turning Labor Day into Labor Month to celebrate the essential workers that have kept our communities safe and healthy during the pandemic.
6.) Their goal is to raise $100,000 so that they can meet the goal of helping 50,000 families by the end of the year!
ORANGE PECAN CRUMB MUFFINS
Makes 12 standard Muffins or 6 Jumbo Muffins
INGREDIENTS:
2 eggs
¼ cup (50g) sugar
¼ cup (45g) brown sugar
3 tbsp (45ml) maple syrup
¾ cup (180ml) melted butter
¼ cup (60ml) of vegetable
1 tbsp (15ml) orange zest
½ cup (120ml) orange juice
½ cup (120ml) water
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
¼ tsp (1.25ml) ground cloves
½ cup pecans (75g) chopped
For Crumb Topping:
3 tbsp (37g) sugar
3 tbsp (34g) brown sugar
6 tbsp (90g) flour
¾ tsp (3.75ml) cinnamon
4 tbsp (60ml) melted butter
½ tsp (2.5ml) baking powder
Garnish:
A dusting of powdered sugar
METHOD:
Preheat oven to 400F (200ml).
For the crumb topping, whisk together the sugars, flour and cinnamon. Add the butter and stir together with a fork until a crumb topping forms. Set aside.
In a large bowl whisk together the eggs, sugars, maple syrup, butter, vegetable oil, orange zest and juice and water. Set aside.
In a medium-sized bowl whisk together the flour, baking powder, salt and cloves.
Add the dry ingredients, in thirds, to the wet ingredients, whisking gently until just combined. Do not overmix.
Stir in the pecans.
Line a 12-cup muffin tin with muffin papers (or a jumbo muffin tin with 6 wells) with papers. Fill the batter in the muffin tin about ¾ of the way full. Top with the crumb topping.
Bake for 25 minutes. Once cool enough to handle, transfer muffins to a cooling rack and dust lightly with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
A Week of Homestead Meals ~ Large Family Scratch Cooking #threeriverschallenge
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All about waterglassing eggs:
Hope's Table Cookbook -
Slow Cooker Cookbook -
Zucchini Muffins - 3 c flour, 1 t salt, 1 t baking soda, 1 t baking powder, 3 T cinnamon, 2 c sugar, 3 eggs, 1 c oil, 3 T vanilla, 2 c zucchini
Carrot souffle - 1 quart canned carrots, 1/2 c olive oil, 1 t vanilla extract, 3 eggs, 3 T flour, 1 t baking powder, 1/2 t salt, 1/2 c sugar
Sourdough Bread - 1 c starter, 5.5 c flour, 2.5 t salt, 1.5 c water, 3 T honey, 3 T oil
Cranberry orange muffins - 2 c flour, 1/2 c sugar, 2 t baking powder, 1/2 t salt, 2 c cranberries, 1 c orange juice, 1/2 c oil, 1 egg, 1 t orange extract or zest
Wild for Salmon -
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Orange Cranberry Muffin - Moist and Delicious - Bakery quality in your own kitchen!
Orange Cranberry Muffins
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
4 Tablespoons butter, melted
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
zest of 1/2 an orange
1 1/2 cup cranberries
GLAZE:
1 cup confectionary sugar
3 Tablespoons orange juice
zest of 1/2 of orange
Preheat oven to 425. Spray your muffin tins or line them with muffin cups.
Soak the Craisins in warm water for 15 minutes; then drain. Stir in one tablespoon of the flour to coat the Craisins. Set aside.
Using a large bowl, stir or whisk together the flour, baking powder, salt, and sugar. Add the eggs, butter, oil, buttermilk, vanilla, zest of half an orange, and juice of half an orange. Stir or whisk to completely combine. Fold in the flour coated Craisins.
Spoon the batter into 12 jumbo muffin tins or 24 regular-sized muffin tins. Bake for 16 - 18 minutes for regular-sized or for 20 - 22 minutes for jumbo muffins or just until the center of each muffin is done. Remove from the oven and cool.
Once the muffins have almost cooled, stir together the powdered sugar, the other half of the orange zest, and the orange juice. Drizzle over the muffins.
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