Last week I had a recipe that called for one orange. Of course when I went to the grocery store they were out of individual oranges and only had bags of them. I ended up not making the recipe and forgetting to add it to the following week.
The bag of oranges sat on the counter for a week, taunting me to find something to do with them. I know, the obvious solution would be to eat them or make orange juice, but Tom and I aren’t huge fans of either. So they sat there, staring at me from the counter every time I walked into the kitchen.
This morning I stared back at the bag of oranges. Orange cupcakes? No, I can never seem to frost cupcakes without them looking horrendous. Orange sorbet? No, there’s cherry already in the freezer. An orange glaze over chicken or scallops? No, Tom doesn’t like citrus with meats. Chocolate and orange something? No, I already have chocolate in the black bottom cupcakes. Sangria? No, I’d need to go out and buy other ingredients. This went on for about 5 minutes before I finally decided I was just going to wing it and try to make muffins using as many fresh oranges as possible.Print
Fresh Orange Muffins
Light muffins made using freshly squeezed orange juice.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12
- Category: Muffin
- Method: Baking
- 1/2 cup orange juice, freshly squeezed
- 3 large oranges
- zest of 1 orange, divided
- 1 stick unsalted butter, at room temperature
- 2/3 cups + 4 tbsp. sugar
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat the oven to 400 degrees. Spray a muffin pan with non-stick spray or use liners.
- Combine 2 tablespoons of sugar and half of the orange zest together in a small bowl. Stir until the sugar coats the zest entirely.
- Peel and seed the oranges. Remove as much of the membrane as possible. Take the segments from one orange and toss together in a small bowl with the remaining 2 tablespoons of sugar.
- Take the segments from the other two oranges and the squeezed orange juice and add to a blender, along with the butter and egg. Blend for 30 seconds. Set aside.
- In a medium bowl, combine the flour, 2/3 cup of sugar, baking soda, baking powder and remaining orange zest. Stir until combined, then pour in the orange mixture from the blender and mix until no lumps of flour remain. Fold in the sugar coated orange segments.
- Divide the mixture into the muffin pan, filling each one 2/3 of the way.
- Bake for 20 minutes, then transfer to a wire rack. Immediately sprinkle sugared orange zest on top.
Keywords: oranges, fresh fruit, muffins, breakfast
Tasty! I think this worked out pretty well for just tossing some ingredients together. And now I only have 3 oranges left that I need to figure out what to do with. I think I’m going to figure out how to make an Orange Julius smoothie.