Orange Cream Cheese Muffins Recipe

Orange Cream Cheese Muffins Recipe photo by Taste of Home

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When you make these in the Texas-size muffin pans, they certainly satisfy your hunger! These are very tasty muffins, and we really enjoy them.

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Orange Cream Cheese Muffins Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1 egg, beaten
1/2 cup orange juice
1-3/4 cups biscuit/baking mix
1/4 cup chopped pecans
6 teaspoons orange marmalade

Directions

In a bowl, beat cream cheese and sugar. Add the egg and juice. Beat well. Stir in the biscuit mix just until moistened. Fold in pecans.
Grease six Texas-size or jumbo muffin pans generously. Spoon 1/4 cup batter into each cup. Spoon 1 teaspoon marmalade into the center of each muffin. Top with remaining batter.
Bake at 400° for 20 minutes or until golden brown. Let stand for 5 minutes before removing to a wire rack. Yield: 6 jumbo muffins.

Nutritional Facts 1 serving (1 each) equals 297 calories, 15 g fat (5 g saturated fat), 51 mg cholesterol, 497 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Orange Cream Cheese Muffins in Country Extra March 1991, p45

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas