virtualKeeffee

virtualKeeffee

Orange Muffins

Orange Muffins

Orange Muffins

I have an orange tree in the back yard. I feed it and keep it watered. By January there are hundreds of oranges. Fresh oranges are great until you run out of room. They make good gifts, but that still leaves a large pile.

I have more than a few recipes that use fresh oranges.  This is one of the loudest muffins I make. It is a simple recipe and really stands out. The zest gives them a bright orange flavor. Always save the zest if you’re not using the peel. I will dump it on a piece of plastic wrap, fold it up, and stash it in the freezer for future use.

Ingredients

  • 2 c. All Purpose Flour
  • 3/4 c. Sugar
  • 1 Tbs. Egg Replacer
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 1/4 c. Orange Juice
  • 1/4 c. Vegetable Oil
  • 1 tbs. Zest of One Orange
  • 1 tsp. Vanilla Extract
Orange Muffins

Instructions

Citrus juice in baked goods always makes them light and fluffy. The reaction of the citric acid on the wheat is magical.

Remember to use the muffin method. Don’t over mix.

Bake at 175° ( 350° F) until done.  My general rule is 25 minutes for 3 ounce muffins, 35 minutes for 5 ounce muffins, or 50 minutes for a 1 lb loaf. They should have a nice golden color and a wooden stick inserted into the middle should come out clean.

1

Whisk or sift the dry ingredients together.

Sugar does not count as dry. Add it to the wet ingredients.

2

Mix the wet ingredients together.

Combine well. But it does not need creaming like a cake.

3

Add the wet to the dry.

Stir just until mixed. Lumps are good. Do not whip the batter.

References

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