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Orange Blossom Muffins

 Orange Blossom Muffins
"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."
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 tablespoons plus 1/4 cup sugar, divided
  • 4-1/2 teaspoons King Arthur Unbleached 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.

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Orange Blossom Muffins (continued)

Nutritional Facts: One muffin equals 194 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.