How To make Sticky Orange Muffins
2 Oranges
1/4 c Honey
2 c Flour
1/2 c Uncooked oatmeal
-(not instant) 1 tb Baking powder
1 ts Salt
1/2 c Sugar
2 Eggs; slightly beaten
2/3 c Milk
5 1/2 tb Butter; melted
PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper baking cups. Using the small side of the grater, grate the rind from the oranges, removing only the bright orange part, and set aside. With a small, sharp knife, remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit into the bottom of your muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all the seeds and set the slices aside. Put about 1 teaspoon honey in the bottom of each muffin cup, and place an orange slice on top. Combine the flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and stir with a fork or wire whisk to mix. Add the reserved grated orange rind, the eggs, milk, and melted butter, and stir just until mixed. Spoon the batter over the orange slices, filling each cup about 2/3 full. Bake for 15-to-20 minutes, or until a toothpick inserted in the center of a muffin
comes out clean. Remove from the oven and serve warm.
How To make Sticky Orange Muffins's Videos
Annabel Langbein's ESSENTIAL Whole Orange Muffins
Yes you really do put the whole orange in the mix, skin and all!
They're just one of hundreds of delicious recipes in my new book ESSENTIAL Volume Two: Sweet Treats for Every Occasion.
For the the recipe follow: annabel-langbein.com/recipes/whole-orange-muffins/3495/
To buy the book follow:
WHAT'S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time | Cupcake Jemma
Perfect cupcakes start with perfect cupcake cases - you can buy the ones I use here:
Why are my cupcakes pointy? Why are my cupcakes sunken in the middle? My cupcakes are dry and crumbly. They're heavy and stodgy. WHAT'S WRONG WITH MY CUPCAKES? If you have found yourself constantly asking yourself these questions after baking cupcakes then I am going to break it down for you. In this video I'm going to show you what could be going wrong with your cupcakes and how you can make sure you are doing it right. Perfect, even, soft, moist, fluffy, flat, delicious cupcakes are in your future!
You will need...
A notepad and a pen and a bit of patience!
Also helpful to note...
All the examples in this video (except those mentioned) were baked at 170°C in a fan assisted oven. Please consult your oven manual for conversions (or Google it!)
All the cupcakes were made using my Perfect Vanilla Cupcake Recipe:
I am going to talk A LOT! But I promise I will teach you something!
You may need to adjust temps and times to suit your equipment and your situation but keep your eye on the look of my batter and what I say and you won't steer too wrong.
Other useful videos to check out...
Salted Caramel Cupcake Sponge:
Strawberries and Cream Cupcakes:
Sour Cherry and Tahini Cupcakes:
Buttercream Masterclass:
#cupcakejemma #perfectcupcakes
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Mandarin Orange Muffins Recipe 柑橘玛芬糕 | Huang Kitchen
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Music: Morning Sun by Nicolai Heidlas
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These lovely mandarin orange muffins are an incredibly juicy, refreshing fruity and not-too-sweet treat with a generous orange peel topping. The citrus mandarin orange juice and peel give these muffins a really fresh and slightly tart flavour. They are simply classic buttermilk muffins with an oriental touch of mandarin oranges in them.
They really make a nice change from a regular muffin and a GREAT way to use up excess mandarin oranges in the house. Also, these citrus muffins are perfect for morning or afternoon tea and fabulous for picnics too. So, why not make the most of the excess mandarin oranges during Chinese New Year and bake up a storm with these delicious and irresistible mandarin orange muffins.
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#huangkitchen #recipe #baking #mandarinorange #mandarinoranges #orange #tangerine #festival #nostalgic #cooking #food #muffin #muffins #chinesenewyear #cny #cny2017 #cnyfood #cnygoodies #食谱 #下厨 #烹煮 #烘培 #柑橘 #柑 #过年柑 #蜜柑 #玛芬糕 #新年 #农历新年 #农历新年2017
Bookish Recipe l Cranberry Orange Muffins l Billy Summers l Bandy's Books
In continuation of our #spookyseason celebration, here’s the perfect fall #muffinrecipe. These cranberry orange muffins are a great start for a cozy #autumn morning or to bring to any family or office get together!
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Billy Summer’s Cranberry Orange Muffins
1/2 c/115g unsalted butter (softened)
3/4 c/150g granulated sugar
2 eggs
1/2 c/115g greek yogurt
2 tsp. vanilla extract
4 tbs. orange zest (about 2 oranges)
1 3/4 c/220g All Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 tbs. orange juice (about 1 orange)
2 tbs whole milk
1 c/160 g fresh or frozen cranberries (cut in half)
¾ c. sliced almonds
Extra ½ c./115g granulated sugar
1. Preheat the oven to 350*F/176*C.
2. Combine the cranberries with 2 tbs. of the extra granulated sugar. Toss until all of the cranberries are coated with the sugar. Set aside.
3. In a small bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
4. In a mixing bowl, combine the softened butter and sugar. Mix with a whisk until smooth and well combined.
5. Add the eggs, vanilla, yogurt, and orange zest to the butter/sugar mix. Whisk until smooth.
6. Add the dry ingredients to the wet ingredients. Stir just to combine. Do not overmix as this can cause your muffins to be tough.
7. Add the orange juice and milk. Stir again just until everything is combined. It’s ok if there are a few lumps in the batter.
8. Carefully, fold the cranberries and almonds into the batter. Fold them just until they are evenly spread through the batter.
9. Line a muffin tin with muffin cups (papers).
10. Fill each muffin cup to the top and then smooth the top out. Wipe away any batter that got on the edges.
11. Sprinkle a bit of the remaining extra sugar on top of each muffin. It should be a generous amount, roughly a teaspoon each.
12. Place the muffins in the middle of your oven and bake for 12 minutes.
13. Rotate your muffins 180* so that each side browns evenly. Bake for 12 more minutes.
14. To check for doneness, muffins should be golden brown on top, firm to the touch, and toothpick inserted into the center should come out clean.
15. Remove the muffins from the oven and allow them to cool slightly. (OR if you’re like me pop a scalding hot muffin in your mouth and burn your tongue)
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Orange Spiced Eggnog Muffins - Easy Christmas Breakfast Muffins Recipe
Orange Spiced Eggnog Muffins
Orange Spiced Eggnog Muffins with homemade eggnog glaze makes these muffins the most popular holiday dessert ever. In fact, this eggnog muffin is a classic Christmas breakfast muffin recipe that you can make in no time.
#recipes #EggnogMuffins #ChristmasBreakfast #Muffins
Course: Dessert
Cuisine: American
Prep Time: 10m
Cook Time: 17m
Total Time: 34m
Cooling the muffins: 7m
Servings: 12 Muffins
Author: Anjali
Ingredients:
- 2¼ Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Freshly Grated Nutmeg
- 1 Large Egg at room temperature
- 1 Cup Eggnog
- ¼ Cup Vegetable Oil
- 1 Teaspoon Orange Liqueur
- 1 Cup Brown Sugar
Eggnog Glaze
- 1 Cup Powdered Sugar
- 1 Teaspoon Freshly Grated Nutmeg
- 4 Tablespoons Eggnog
1) Preheat oven to 400F or 200C. Prepare a muffin tin by greasing it with nonstick cooking spray and placing cupcake liners in them. Set aside.
2) In a medium-sized mixing bowl mix eggnog with egg, brown sugar, vegetable oil, and orange liqueur. Mix them using a wired whisk. You don't have to use a stand mixer or handheld mixer for this step.
3) Sieve All-Purpose flour, freshly grated nutmeg, a pinch of salt, baking powder, baking soda. Add 5-6 cardamom seeds. Mix everything using a wooden spoon or a silicone spatula to make a lumpy muffin batter.
4) Use an ice cream scoop to scoop out muffin batter and pour it into the muffin tin. Fill up to 3/4th of the cupcake liner. Bake it in a preheated oven at 400F or 200C for 7-minutes. Then reduce the heat to 320F or 160C and bake them for an additional 8-10 minutes. Each oven works differently. So do keep a close eye on your eggnog muffins.Check with a toothpick to see if they are done. If it comes out clean, then it is overbaked. If it comes out with few moist crumbs them it is absolutely done. If it comes out wet, then it is not done yet.Take it out of the oven and allow it to cool in the muffin tin for another 10-minutes at room temperature. Meanwhile make the eggnog glaze.
5) In a small bowl mix powdered sugar with eggnog and cinnamon. Stir well until smooth. Transfer it to a piping bag. Snip the edge and pipe the frosting on the muffins. Serve and Enjoy!
You can also use Silk Holiday Nog. But, it is a little thin so you might want to double its quantity while using it. You can store these muffins at room temperature covered in an air-tight container for 3-4 days. You can also save them for a longer time. Keep the muffins in an air-tight container and place this container in the refrigerator. It should stay fine up to a week. You can also add some Orange zest if you want more Orang-y flavor in your muffin.
calories 85Kcal
Orange Vanilla Muffins Soft and Spongy || No Egg No Butter || Soft and Spongy Orange Muffins Recipe
#orangevanillamuffinarecipe #noeggsnobuttervanillamuffinrecipe #softspongymuffinrecipe