Best California Orange Muffins Recipes

CALIFORNIA ORANGE MUFFINS

California Orange Muffins image

There are many orange groves in this area, so I attempted to create a muffin recipe using the fruit. I think it turned out very well, and everyone who's tried it agrees with me.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter-flavored shortening
1 cup sugar
4 large eggs, separated
1/2 cup orange juice
2 tablespoons grated orange zest
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, zest and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture. , In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

CALIFORNIA ORANGE HONEY MUFFINS

California Orange Honey Muffins image

Why just about anything with wheat germ in it is titled "California" I'll never know, but I love the stuff. This recipe is adapted from Gene Opton's book, "Honey: A Connoisseur's Guide".

Provided by Roosie

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour or 1 cup whole wheat pastry flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup wheat germ
1/4 cup unsalted butter, softened
1/4 cup orange blossom honey
1 egg
1 orange, zest of
1/2 cup orange juice, preferably freshly squeezed

Steps:

Preheat oven to 375*F. Butter a 12-cup muffin tin.
Combine the flour, powder, soda, salt and wheat germ in a medium bowl.
Cream the butter with a mixer, then add the honey and beat until fluffy.
Add the egg, zest and juice and beat again.
Add the dry ingredients to the butter-honey mixture and stir until just combined.
The batter may be lumpy - don't worry about it, just make sure you don't have any dry spots.
Fill muffin tins 2/3 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly in the tins for about 5 minutes, then remove and cool completely on a rack or serve warm.

Nutrition Facts : Calories 121.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 25.7, Sodium 112.5, Carbohydrate 17.4, Fiber 0.9, Sugar 6.7, Protein 2.8