Tracy's Orange Muffins

I'm not a big muffin gal, or cupcakes for that matter, I don't often see the point.  HOWEVER, that being said, when I want a muffin and I want an ORANGE muffin then this is the go-to.  There's a leap of faith here with the whole orange in the food processor thing but, trust me, I haven't led you astray yet.  Try this, you're gonna love this.  Read through to be sure you have the ingredients and go for it...  I'm experimenting today with lemons, same method, I'll let you know! 

TRACY’S ORANGE MUFFINS

RECIPE AND METHOD: 

In a blender or food processor: 

1 orange (barely trim off the stem end if it is gnarly, and remove pips, cut into hunks)
1 cup white sugar
1/2 cup plain oil

Blitz like crazy till smoothish but a little chunky. 

Add 1 egg

Blitz again 

SIFT OVER all at once: 

1 1/2 cup self raising flour
1/2 tsp baking powder
1 tsp baking soda
Pinch salt

                         *IF you don’t have self raising, then make your own, using all purpose flour and increase to 1 tsp baking powder and measure 1/2 tsp salt

MIX gently together

Divide into 12 (lined with paper OR sprayed) muffin tins,  IF your orange was massive you might have extra batter, just put in greased ramekin and bake along side, 

Bake. Preheated 355F or 180C? Oven for 20 minutes, middle rack

Make a glaze with 1 cup of confectioners sugar and enough orange juice to make a thick pourable glaze, and add a little cardamom if you have it. 

Glaze when they’re cool… EAT THEM

Here's the picture play by plays:

the WHOLE orange, sugar and oil, blitzed then I shot the egg down the tube, sifted the flour on top, whizzed it quickly then finished with a spatula, divide and bake

   

They dome beautifully, just 20 in the oven, extra batter divided in two greased ramekins, perfect mini cakes.

   

Truth, I dipped the tops in glaze, these are fine unglazed or use any icing you like, maybe cream cheese? mmm . or just a sprinkle of sugar would be nice a they bake

 

So, there's the muffins, go make them, they're crazy easy, moist and really really good, the pith doesn't make them bitter at all... try them, let me know what you think, 

/enjoy

Tracy

I made Donut Muffins because if you call it a muffin you can eat three, I made minis so you can eat four... you're welcome

I was accused of being a baker.  I don't bake, I cook.  I looked through my food and I guess, much to my horror, I do, in fact, bake.

I usually wing my recipes and rarely re-create the recipe exactly each time.  I do try to have a proper recipe here and I reference my own work frequently.  I don't do exact measurements, even with the baking.

Use this recipe that I morphed from a bunch of recipes I read, have and created as a starting point.

Add more or less of the flavors depending on your mood and whim.  Be a cook who bakes and break rules as often as possible.  The worst case is you have to waste a little flour and an egg or two... c'mon, jump in and make it your own.

  

CINNAMON SUGAR COVERED DONUT MUFFINS,  

*We all know it's really just a baked donut in the shape of a muffin but that means you can eat more, enjoy more and have a happier life

This is a quickie so preheat your oven to 400 degrees.

Grease WELL either a 12 cup muffin tin OR a 24 cup mini muffin tin and a 6 cup regular muffin tin OR any combination of tins that make you happy.

You'll need three bowls, yes you do, just get three bowls, you'll be happy you did.

• BOWL 1 (biggest bowl)
• 2 2/3 cups a/p flour
• 1/3 cup corn starch
• 1 (scant) cup sugar
• 1 T baking powder
• 1/2 t fresh ground nutmeg
• 1 t cinnamon
• 1/2 tsp salt

• BOWL 2
• 1/2 cup melted, and cooled, butter
• 1 T lemon juice (from a bottle, don't bother with fresh, it doesn't matter, if you don't have lemon juice, leave it out)
• 1 t vanilla

• BOWL 3
• 2 whole eggs
• 1 egg yolk
• 1 cup milk (I use 2%)

Combine the contents of each bowl well, stir what needs stirring and whisk what needs whisking.

ADD bowls 2 and 3 to bowl 1 in one batch.

I whisk but you can also stir if you want, just get it all combined.  It's a beautiful thick batter.

Scoop the batter (I use a portion scoop if I can find it, when I can't, I use a spoon) into the tins, fill each about 3/4 full.

Bake the muffins in the top third, way up the top, of a preheated oven for 16 minutes for the large muffins and 13 for the minis.  Cook until a knife comes out clean.

Take out of the tins immediately. Leave on a rack for a couple of minutes.

Coat each in melted butter and toss in cinnamon sugar.  I use about 1/2 cup of melted butter to do all of them and the cinnamon sugar is 1 cup of sugar with just shy of a tablespoon of cinnamon, well blended.

Leave them on a rack to cool completely and there you go.  Eat Eat Eat Eat.  Share Share Share.

Here are the pics:

The bowls of stuff, ready to be combined

   

 The mini muffin pan, well sprayed.  I got 24 minis and 6 regular muffins from this version of the recipe.  13 Minutes for the minis, 16 for the big ones... test with a toothpick

    

I mixed up about a cup of sugar with enough cinnamon to make it taste like cinnamon, adjust to your desires.  Melted butter in one bowl, sugar in another, ready to coat and dip

 

 Ok, here's the beauty shots... truly...  LOOK at the crumb here, wow, it's rich and tender and delicious

 

/enjoy