Oranges and raisins are grown in our state, so this recipe represents our region well.
- 1 medium navel orange
- 1/2 cup orange juice
- 1/2 cup butter, melted
- 1 egg
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup raisins
- Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins.
- Fill greased or paper-lined muffin cup two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Orange Raisin Muffins in Country Extra January 2002, p51
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Reviewed Jan. 30, 2013
Reviewed Apr. 16, 2011
"A very light and moist muffin with a subtle orange flavor. I did use Craisins instead of raisin."