Traditional recipes

Orange muffins

Orange muffins

As I had an orange lost in the house and the apple cake evaporated I said to make some muffins!
source: laura sava

  • - 125 g margarine
  • - 1 orange
  • - 3 eggs
  • - 200 g sugar
  • - 250 g flour
  • - 1 sachet of baking powder
  • - 100 ml of milk

Servings: 18

Preparation time: less than 60 minutes

RECIPE PREPARATION Orange muffins:

Melt the margarine then leave it to cool. Wash the orange well with warm water then grate the peel and squeeze the juice.

Separate the eggs, beat the egg whites with the sugar, then add the yolks, mix and add the melted butter, peel and orange juice, milk and baking powder and after mixing well add the flour. the composition in the form for muffins greased with oil and lined with flour or in paper. It is baked for 10 minutes on medium heat and 10 minutes on low heat. In some I put a little finetti!


  • 4 pears that autumn has ripened enough
  • 1 star anise or any other favorite spice for winter desserts
  • 50 g sugar or 50 ml agave syrup
  • 500 ml orange juice
  • 2 teaspoons orange peel (which can be replaced with any other flavoring ingredient)

Pour the orange juice into a large cooking pot for 4 pears. Add sugar, orange peel and anise star. Bring to the boil and simmer over low heat. Then clean the pears, keeping their tails, and transfer them to the orange juice container. Let them boil for 20 minutes, frequently pouring orange juice until the surface of the fruit is completely soaked in the liquid. At the end, let the pears cool in the orange juice and transfer them to the plates. Eat dessert as soon as you have finished cooking.


Fluffy muffin recipes with oranges

Nowadays, it is not worth the money to buy muffins from the store. They have too much sugar, poor quality oils and additives. Homemade muffins are healthier. For these two recipes, we chose healthy ingredients, such as natural oils instead of margarine.

Also, we will tell you the secrets to get the perfect dough for muffins. Follow these tips carefully:


Orange muffins

Melt the butter and let it cool.
Add sugar, vanilla sugar, orange juice and peel, whipped milk, eggs and raisins. Homogenize with a whisk, but do not beat.

Separately, sift the flour together with the baking powder.

Pour the liquid ingredients over the flour and mix lightly with a spoon, just enough to homogenize the composition. Do not beat or mix vigorously so as not to promote the formation of the gluten network. The less you mix them, the fluffier the muffins will be.

Put about 2 tablespoons of the dough obtained, in the forms of paper or silicone that line the muffin tray, but not more than ¾ of their height.

Place in the preheated oven, on the middle shelf, for about 15-25 minutes, on low heat or until cooked through and pass the toothpick test. Do not leave them too long in the oven because they will brown and dry too much.

Remove the pan from the oven, let it cool for 5 minutes, then transfer the muffins to a grill and let it cool.
Serve warm or cold, plain or sprinkled with powdered sugar.
I recommend these muffins with oranges, with a moist texture and very flavorful. If you follow exactly the preparation described, you will get a fluffy muffins, as you have rarely seen.
They can be kept for up to 1 week, without hardening or losing their qualities.


Orange muffins

Melt the butter and let it cool.
Add sugar, vanilla sugar, orange juice and peel, whipped milk, eggs and raisins. Homogenize with a whisk, but do not beat.

Separately, sift the flour together with the baking powder.

Pour the liquid ingredients over the flour and mix lightly with a spoon, just enough to homogenize the composition. Do not beat or mix vigorously so as not to promote the formation of the gluten network. The less you mix them, the fluffier the muffins will be.

Put about 2 tablespoons of the dough obtained, in the forms of paper or silicone that line the muffin tray, but not more than ¾ of their height.

Place in the preheated oven, on the middle shelf, for about 15-25 minutes, on low heat or until cooked through and pass the toothpick test. Do not leave them too long in the oven because they will brown and dry too much.

Remove the pan from the oven, let it cool for 5 minutes, then transfer the muffins to a grill and let it cool.
Serve warm or cold, plain or sprinkled with powdered sugar.
I recommend these muffins with oranges, with a moist texture and very flavorful. If you follow exactly the preparation described, you will get a fluffy muffins, as you have rarely seen.
They can be kept for up to 1 week, without hardening or losing their qualities.


Method of preparation

See below how easy it is to prepare the Portokalopita Recipe!

Allow the pie sheets to thaw, then unfold into a large tray lined with baking paper. Put them in the tray as scattered as possible and leave them to dry from evening to morning, or for a few hours. Then crush them lightly and put them in the baking tray. I used a 24/38 cm tray.

Mix the eggs with the sugar and a pinch of salt until they become frothy. Add the finely grated orange peel, oil and yogurt in which we dissolve the baking powder. Homogenize the composition and pour over the pie sheets in the pan. Leave it like this for 10-15 minutes to hydrate the pie sheets. Meanwhile, turn the oven to 180 degrees.

Peel two clementines into slices and cut into smaller pieces. Sprinkle the clementine pieces over the composition in the tray and press with the back of a spoon to penetrate inside.

Bake the Greek pie with oranges and yogurt for 30-35 minutes at 180 degrees, or until well browned on the surface. Then leave to cool.

Meanwhile, prepare the syrup for the Portokalopita recipe.

Squeeze the juice from 2 oranges and 3 clementines and mix with water, sugar and orange peel, finely grated. Boil the syrup until the sugar melts, then leave to cool.

When the wonderful orange and yogurt pie is cooled, portion it and pour the cold syrup over it. Put the tray with the cold syrupy pie until all the syrup is absorbed.

It is wonderful, it really deserves to be prepared and enjoyed with your loved ones!

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Method of preparation

Muffins with oranges and chocolate

Mix the liquid ingredients: milk, yogurt, melted butter, eggs and essence. Separately mix

Orange muffins (adapted from Teo's Kitchen)

I found the recipe on Teo's blog (Teo's Kitchen) and I slightly modified it completely. How I proceeded: I have


Orange muffins (adapted from Teo's Kitchen)

ingredients
220 g flour 100 g sugar 2 oranges 115 g butter 2 eggs 1 half sachet Garanti (for doughs from Dr. Oetker), orange peel + grated lemon, orange essence, cinnamon, a little salt

Difficulty: Average | Time: 1h



In these frosty winter days, a dessert is needed to warm the soul. And when a simple, fragrant and delicate dough is not enough, I invite you to put the cream on a filling that timidly reminds of the Christmas cake, a filling that stays in the heart of fluffy muffins, ready to surprise and conquer.

Grind the walnuts and mix it with the sugar and cinnamon. I ground the walnuts fresh and it was oily enough to thicken on its own. But if the filling doesn't stick to you, add 1-2 tablespoons of orange juice.

Form small balls that you place in muffin tins.

Mix flour with salt and baking powder.

In another bowl, mix the sugar and butter well with the mixer, then add the egg, orange juice and milk.
Gradually add the flour until the dough is formed.

Pour the dough over the walnut balls and bake for about 20 minutes.

The recipe for muffins with oranges and walnut heart belongs to: divainbucatarie.ro

http://amainbucatarie.blogspot.com/ ama [email protected]

Serve the muffins with oranges and walnut heart whenever you feel like something good, hot or cold.


Orange muffins (adapted from Teo's Kitchen)

ingredients
220 g flour 100 g sugar 2 oranges 115 g butter 2 eggs 1 half sachet Garanti (for doughs from Dr. Oetker), orange peel + grated lemon, orange essence, cinnamon, a little salt

Difficulty: Average | Time: 1h


Chocolate and orange cupcakes

muffin papers (as I told you I use a spoonful of ice cream for this and it goes f fast).

Bake at 180C in the preheated oven for about 30 minutes. Let them cool.

Take the butter out of the fridge and cut it into cubes. Leave it at room temperature until we prepare the egg white foam.

Put the egg whites with a pinch of salt in a bowl made of heat-resistant glass or metal. We hit lightly with a target,

add the sugar and put the bowl on the bain-marie, be careful not to touch the water!

Mix still for about 3-4 minutes. We try the foam with our fingers, if the sugar crystals are no longer felt,

it is sufficient. Take the bowl from the bain-marie and continue mixing with a mixer until you get a hard and shiny foam

Then add the butter, one piece at a time, mixing continuously. At some point, the cream will look like cheese,

keep mixing, because the situation will be remedied. When the cream is strong and beautiful, add the orange essence,

orange peel and dye.

Use a quality butter, preferably with 80% fat.

The cream above is called meringue buttercream and you can see a video with its preparation, here.

We put the cream in a pouch and decorate the cupcakes that have cooled in the meantime.


Video: Easy Orange Muffins Recipe (December 2021).