Best Elizabeths Orange Blossom Muffins Recipes

Orange Blossom Muffins image

Provided by Tonkcats

Yield 12 muffins

Number Of Ingredients 12

1 egg, slightly beaten
1/4 cup sugar
1/2 cup orange juice
1/2 cup marmalade
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons salad oil or 2 tablespoons shortening, melted
2 cups biscuit mix
1/2 cup pecans, chopped
1/4 teaspoon nutmeg
1 tablespoon butter or 1 tablespoon margarine

Steps:

Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
Stir in marmalade and pecans.
Grease muffin pan or line with paper bake cups.
Fill 2/3 full.
Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
Sprinkle over batter.
Bake at 400 degrees for 20 to 25 minutes.
Makes 1 dozen.

Orange Blossoms image

Provided by Nanita

Categories Dessert

Time 57m

Yield 60 mini cupcakes

Number Of Ingredients 8

1 (18 1/2 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup water
3 tablespoons vegetable oil
1 -2 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8

Orange Blossom Muffins image

Provided by ratherbeswimmin

Time 53m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups Bisquick
1/4 cup sugar
1 large egg, beaten
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 cup orange marmalade
1/2 cup chopped pecans
paper baking cup
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture.
Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened.
Stir in marmalade and pecans.
Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter.
Bake at 400 degrees for 18 minutes or until done.

Elizabeth's Orange Blossom Muffins image

Provided by Lynnda Cloutier

Number Of Ingredients 11

1/2 cup sugar, divided
4 tsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
2 cups packaged biscuit mix (such as bisquick)
1 beaten egg
1/2 cup orange juice
2 tbsp. cooling oil or melted shortening
1/2 cup orange mamalade
1/2 cup chopped pecans

Steps:

1. For the topping, mix 1/4 cup of the sugar, the flour, cinnamon and nutmeg. Cut in butter or margarine til mixture resembles coarse crumbs. Set topping aside.
2. Preheat oven to 400. In a bowl, stir together biscuit mix and remaining 1/4 cup sugar. Make a well in the center. In another bowl, mix beaten egg, orange juice and cooking oil. Add egg mixture to dry ingredients. Stir just til moistened. Stir in marmalade and pecans.
3. Grease muffin pan or line with paper bake cups; fill cups 2/3 full. Sprinkle topping over each. Bake about 20 minutes or til golden. Makes 12