Recipe By Anonymous
Rating
Published Jun 30th
Prep - Cook - Additional - Ready In -
Servings 1 dozen Calories 176.1

Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.

Recipe Ingredients

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup orange juice
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 tablespoon orange zest

Cooking Directions

  1. 1 Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. 2 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.)
  3. 3 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.

Nutrition Facts

  • Calories 176.1
  • Carbohydrate 26.3 g
  • Cholesterol 15.5 mg
  • Fat 6.8 g
  • Fiber 0.6 g
  • Protein 2.8 g
  • Saturated Fat 1 g
  • Sodium 225.2 mg
  • Sugar 9.7 g

Reviews

  1. I like the flavor but I do not like the texture. Its too dry. I baked at 390 and added a couple drops of vanilla and a dash of cinnimon. I also added a bit more orange juice than it said to. Once it cooled I brushed a little orange juice on top of them - Read more ...
  2. For those with a sweet tooth add an orange glaze to the top.
  3. I varied my recipe based on the other additions / deletions as follows. Replaced sugar with 2/3 cup of splenda (sugar substitute). Also always substitue butter or oil in EVERY muffin recipe and subsituted with whatever low fat yoghurt I have in the fridge (in this case it was mango/peach. Additions were 1/2 cup of - Read more ...
  4. very easy very orange very tasty filled the kitchen with a beautiful citrus smell.
  5. Very, very good. I made the following changes based upon other reviews and my own preferences: I subbed 1/2C whole wheat for the same amount of white flour. I added a dash of cinnamin and 4 T applesauce as well as about a 1/2C of craisens. To sweeten them up a bit, I made a - Read more ...
  6. These were good but not the best I have tried I am still out on the search for the perfect orange muffin recipe. Had to add 3/4 cups white sugar and 1/4 cup orange yogurt to give it some extra flavor.
  7. This is a great recipe. I made this as a quick bread, using an 8x4 pan and baking at 350 for 40-45 minutes. It came out excellent. I used more zest and it had lots of orange flavor. Definitely a keeper! Will make this often.
  8. I did tweak the recipe a little after having read the other reviews. I added 2TBS more sugar, the zest from the whole orange, and in addition to the orange juice, I squeezed the juice of half an orange. I made mini muffins and baked for 18 min - wonderfully crispy top and soft center. - Read more ...
  9. The orange muffins were yummy--I made mini muffins and it made around 28. I only had to bake them for 18 minutes. When they came out of the oven I brushed the tops with melted butter and sprinkled them with sugar for an added touch.
  10. I made these muffins four different ways last weekend and they were all absolutely delicious! I made strawberry blackberry blueberry and raspberry all with the same flavored yogurt as the fruit I used. They are so easy to make and look like I spent a lot more time on them than I did. They are - Read more ...
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