Light muffins made using freshly squeezed orange juice.
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.