Recipe by Jenn Hall
"Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest."
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Very, very good. I made the following changes based upon other reviews and my own preferences: I subbed 1/2C whole wheat for the same amount of white flour. I added a dash of cinnamin and 4 T applesauce as well as about a 1/2C of craisens. To sweeten them up a bit, I made a drizzle for them from fresh squeezed OJ & powdered sugar. They were delicious! I will definitely make them again.
I like the flavor, but I do not like the texture. Its too dry. I baked at 390 and added a couple drops of vanilla and a dash of cinnimon. I also added a bit more orange juice than it said to. Once it cooled, I brushed a little orange juice on top of them and sprinkled sugar. It improved them.
I made these muffins four different ways last weekend and they were all absolutely delicious! I made strawberry, blackberry, blueberry and raspberry, all with the same flavored yogurt as the fruit I used. They are so easy to make and look like I spent a lot more time on them than I did. They are so pretty on a tray and very moist. We loved them, so I will be making them quit often now. Thanks!!
This is a great recipe. I made this as a quick bread, using an 8x4 pan and baking at 350 for 40-45 minutes. It came out excellent. I used more zest and it had lots of orange flavor. Definitely a keeper! Will make this often.
I varied my recipe based on the other additions / deletions as follows. Replaced sugar with 2/3 cup of splenda (sugar substitute). Also, always substitue butter or oil in EVERY muffin recipe and subsituted with whatever low fat yoghurt I have in the fridge (in this case it was mango/peach. Additions were 1/2 cup of cranberries and /2 cup of walnuts & 1 tsp of vanilla. I made this recipe twice and changed my cranberries/walnuts to 1/2 cup of dark choc. chips and 1/2 cup of dessicated coconut and sprinkled extra on top of each muffin. Great basic recipe. Sometimes I don't bother with plain flour & baking powder and use self raising flour which has both ingredients in one. Of course I will make these again, they look great, taste great too! (sounds like an ad, oh well!)
I did tweak the recipe a little after having read the other reviews. I added 2TBS more sugar, the zest from the whole orange, and in addition to the orange juice, I squeezed the juice of half an orange. I made mini muffins and baked for 18 min - wonderfully crispy top and soft center. I will make these again! Thanks!
very easy, very orange, very tasty, filled the kitchen with a beautiful citrus smell.
The orange muffins were yummy--I made mini muffins, and it made around 28. I only had to bake them for 18 minutes. When they came out of the oven, I brushed the tops with melted butter and sprinkled them with sugar for an added touch.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 61
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