Butter, or spray with a nonstick spray, 36 miniature muffin tins. If glaze is too stiff, beat in a few more drops of orange juice. ***, Total Carbohydrate It's super quick and simple to make one by squeezing 2 tablespoons fresh orange juice into a bowl. Brush or spoon over the muffins while they are still a bit warm. 12 %, tablespoons fresh squeezed orange juice (from oranges above). https://amyshealthybaking.com/.../healthy-cranberry-orange-oatmeal-muffins Stir in cranberries and orange zest. Then, beat in the orange zest … Gradually add the flour mixture, alternating with the orange juice; gently mix everything until well … Fill greased or paper-lined muffin cups three-fourths full. This recipe is for 12 muffins. Fold in blueberries. In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside. Juice the zested oranges and set aside ⅓ cup plus 1 tablespoon for the muffins and 2 tablespoons for the glaze. I did not over mix these yet they turned out spongy. In a medium bowl, whisk the milk, butter, and eggs together until well combined. … Print Recipe: Print Share Recipe: Email. This is a keeper. Step 4 Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. ¼ cup Splenda® Granulated Sweetener. In a liquid measuring cup or bowl, mix the oil, yogurt, egg, orange juice and zest. Divide the batter equally between the 12 cupcake liners and gently tap the pan on the counter-top to settle the batter. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Prefect amount of glaze. 1 teaspoon baking powder. Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth. These muffins would also be yummy drizzled with a nice orange glaze . The recipe doubles well if you want more, but with a regular batch (that makes 9) it’s perfect for a few days of breakfasts … I love making big batches of muffins to stick in our freezer and have on hand for a … Take dry ingredients (all purpose flour, whole wheat flour, baking soda, salt and sugar) in a bowl. Very tasty, light and refreshing. Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Secondly, add all your wet ingredients; yogurt, eggs, oil, orange zest … In a medium bowl, stir together the yogurt, oil and egg. I also replaced the orange juice with light orange juice.Tilda from waynesville, OH. Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. 1 ½ cups all-purpose flour. In a large bowl, whisk to combine, the flour, baking soda, baking powder, salt, and orange zest. Still very yummy! In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is … Whisk together wet ingredients until smooth (yogurt, oil, maple syrup, eggs, orange zest, and vanilla extract). https://www.annabel-langbein.com/recipes/whole-orange-muffins/3495 Make a well in the dry ingredients and pour in the wet ingredients. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Ingredients. I used Nonfat yogurt, 1%milk and no salt. Orange Yogurt Muffins. Followed the recipe exactly. In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar. In a large bowl, toss together sugar and orange zest. Makes 8 servings Calories 160 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener. 2 large eggs. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. A much better muffin recipe is the Blueberry Peach Muffin Recipe (also uses yogurt) from Taste of Home. Cool in tins for 3-5 minutes and then remove and cool completely on wire rack. Cut the orange into 8 pieces (remove any seeds) and put in the blender. Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. I tried using 1/2 white and 1/2 brown sugar and putting 1/2 cup of whole wheat flour in place of white. Spoon into prepared muffin tins, filling each cup three-quarters full. In a medium bowl, stir together the flour, remaining 1/4 cup of the sugar, baking powder, baking soda, and salt. Add the butter and stir until melted, about 1 minute more. ; Whisk together dry ingredients (whole-wheat flour, cornstarch, baking powder, cinnamon, baking soda, salt and cloves). Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest. I love the light flavor of these muffins. Very light & tasty! In another medium bowl, … Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. 39 g Love this recipe, fantastic flavour and using Greek Yogurt makes them very soft and light. Pulse cranberries in a food processor until finely chopped. In a large bowl combine flour, sugar, baking powder baking soda and salt. “They are a great addition to any meal,” notes Anne Prince of Courtland, Virginia. You can find a list of the ingredients and the instructions on … Fill the prepared muffin pan (s) to 3/4 full. ½ teaspoon baking soda. Have also used light, fat-free orange yogurt. Add the flour mixture to the yogurt mixture and stir until just combined. How to make Healthy Cranberry Orange Muffins. The flavor was bland. I used orange extract ,2 tablespoons. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Remove from pans to wire racks. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Add this to the dry ingredients and mix together till just combined. Stir into dry ingredients just until moistened. I changed a few things and they are just as delicious. Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended. In a medium bowl, whisk together eggs, orange zest, and granulated sugar until combined. Add flour, baking powder, and salt, and mix to combine. Gently fold in yogurt and milk just until moistened. I replaced the butter with light butter. 14 Blueberry Muffins Worth Getting Up For, Do Not Sell My Personal Information – CA Residents. Add butter; stir until melted. Bake for 15-20 minutes, or until pick inserted in center comes out clean. Remove from the heat; set aside. For this recipe, you start by preheating your oven at 375 degrees and prepare your muffins tray. Pinch of salt. In today's video I'm showing you my healthy muffin recipe: Yoghurt Orange Muffins with spelt flour and coconut oil. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Orange Pineapple Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of your oven. Grease 12 muffin cups or line them with liner papers. https://buildyourbite.com/healthy-cranberry-orange-muffins-recipe Taste of Home is America's #1 cooking magazine. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow). https://www.yummly.com/recipes/orange-muffins-with-whole-orange These Orange Yogurt Muffins are an easy breakfast recipe that’s ready in 30 minutes. Whisk flour, baking powder, baking soda and salt together in a mixing bowl. Batter will be thick and spongy. Fold wet ingredients into dry ingredients and whisk everything together. https://www.allrecipes.com/recipe/6825/mennonite-orange-muffins In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves. Egg substitute for the eggs. You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins. In a large mixing bowl, stir together the Greek yogurt, eggs, milk and orange sugar mixture until well combined. Orange Yogurt Muffins Recipe photo by Taste of Home. Have made this several times. Step 5 Spoon batter into prepared muffin cups. In a separate bowl, whisk together the eggs, Greek yogurt, milk, butter, … In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth. Do not over-mix. Preheat oven to 375F (190C) and butter or spray standard muffin tins. From William Sonoma kitchen library. Bold orange flavor and a sweet glaze on top make these light muffins extra special. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. In a small saucepan, combine 1/4 cup sugar, orange zest and water. Add yogurt, orange zest, orange juice, oil and vanilla; whisk until blended. I replaced half the flour with whole wheat. 1 cup plain low-fat yogurt… Sprinkle tops with granulated sugar. Stir into dry ingredients just until moistened. Add the flour mixture and stir just until blended (do not overmix). In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Fill cups 2/3 full. yogurt mixture into the dry ingredients. In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth. Gradually stir in about … Wonderful orange flavor and super moist. Can substitute vanilla yogurt for plain. Bake for 15-18 minutes or till muffins pass the toothpick test. 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