Orange Blossom Muffins Recipe

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Orange Blossom Muffins Recipe
Orange Blossom Muffins Recipe photo by Taste of Home
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Orange Blossom Muffins Recipe

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5 1 1
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"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons plus 1/4 cup sugar, divided
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cold butter
  • 2 cups reduced-fat biscuit/baking mix
  • 1 egg
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons canola oil
  • 1/4 cup chopped pecans

Directions

In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Orange Blossom Muffins in Light & Tasty April/May 2002, p60

Nutritional Facts

1 each: 194 calories, 7g fat (1g saturated fat), 20mg cholesterol, 255mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 2 tablespoons plus 1/4 cup sugar, divided
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cold butter
  • 2 cups reduced-fat biscuit/baking mix
  • 1 egg
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons canola oil
  • 1/4 cup chopped pecans
  1. In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Orange Blossom Muffins in Light & Tasty April/May 2002, p60

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bgcassidy User ID: 101290 77208
Reviewed Jun. 12, 2009

"If you were to make these as mini-muffins, would you change the cooking time and/or temperature?"

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