Fresh Orange Muffins


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.

Fresh Orange Muffins
Source: A Cookaholic Wife Creation
Yield: 12 muffins
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    • ½ cup fresh orange juice
    • 3 large oranges
    • zest of 1 orange, divided in half
    • 1 stick butter, at room temperature
    • ⅔ cup plus 4 tsp. sugar
    • 1 ¾ cup AP flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder

1. Combine 2 tsp. sugar and half of the orange zest together in a small bowl. Stir until the sugar coats the orange zest.
2. Preheat the oven to 400. Spray a muffin tin with non-stick spray or use liners.
3. Peel and seed the oranges. Remove as much of the inner skin as possible. Set aside the segments from one orange. Add the segments from the two oranges and the orange juice to the blender and puree for 30 seconds.
4. Add the butter and the egg to the blender and puree for another 30 seconds.
5. In a medium bowl, combine the flour, ⅔ cup sugar, baking soda, baking powder and remaining orange zest. Stir until combined.
6. Pour the orange mixture from the blender into the dry ingredients and stir until there are no clumps of flour remaining.
7. In a small bowl, combine half of the remaining orange segments with 2 tsp. sugar. Toss to coat.
8. Add the remaining orange segments to the muffin mixture.
9. Scoop the mixture into the muffin tin, filling ⅔ of the way.
10. Bake the muffins for 20 minutes.
11. Transfer to a wire rack. Sprinkle the orange zest and sugar mixture over the muffins, pressing down lightly to make it stick.
12. Top the muffins with the orange segments in sugar. Let cool to room temperature.

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.

1 comment:

  1. I think that this is a wonderful way to use up extra oranges.

    Cook Lisa Cook


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