2 large eggs. Stir into dry ingredients just until moistened. Taste of Home is America's #1 cooking magazine. Take dry ingredients (all purpose flour, whole wheat flour, baking soda, salt and sugar) in a bowl. Fold in blueberries. Orange Yogurt Muffins Recipe photo by Taste of Home. https://www.annabel-langbein.com/recipes/whole-orange-muffins/3495 Gradually stir in about … 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. Have also used light, fat-free orange yogurt. ; Whisk together dry ingredients (whole-wheat flour, cornstarch, baking powder, cinnamon, baking soda, salt and cloves). In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Add the flour mixture and stir just until blended (do not overmix). In a large mixing bowl, stir together the Greek yogurt, eggs, milk and orange sugar mixture until well combined. These Orange Yogurt Muffins are an easy breakfast recipe that’s ready in 30 minutes. Egg substitute for the eggs. In a medium bowl, stir together the flour, remaining 1/4 cup of the sugar, baking powder, baking soda, and salt. In a large bowl combine flour, sugar, baking powder baking soda and salt. Preheat oven to 375F (190C) and butter or spray standard muffin tins. A much better muffin recipe is the Blueberry Peach Muffin Recipe (also uses yogurt) from Taste of Home. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Pinch of salt. From William Sonoma kitchen library. Butter, or spray with a nonstick spray, 36 miniature muffin tins. Brush or spoon over the muffins while they are still a bit warm. Scrape down the sides and bottom of the bowl as needed. https://www.yummly.com/recipes/orange-muffins-with-whole-orange Followed the recipe exactly. I did not over mix these yet they turned out spongy. Pulse cranberries in a food processor until finely chopped. Orange Pineapple Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of your oven. Whisk together wet ingredients until smooth (yogurt, oil, maple syrup, eggs, orange zest, and vanilla extract). In a medium bowl, whisk together eggs, orange zest, and granulated sugar until combined. Still very yummy! Wonderful orange flavor and super moist. 14 Blueberry Muffins Worth Getting Up For, Do Not Sell My Personal Information – CA Residents. In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar. Whisk egg, egg white and brown sugar in a medium bowl until smooth. “They are a great addition to any meal,” notes Anne Prince of Courtland, Virginia. Add butter; stir until melted. This recipe is for 12 muffins. Bake for 15-20 minutes, or until pick inserted in center comes out clean. Add yogurt, orange zest, orange juice, oil and vanilla; whisk until blended. Fold wet ingredients into dry ingredients and whisk everything together. Add this to the dry ingredients and mix together till just combined. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. The flavor was bland. 39 g Stir in cranberries and orange zest. Spoon into prepared muffin tins, filling each cup three-quarters full. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. https://www.allrecipes.com/recipe/6825/mennonite-orange-muffins Add the flour mixture and stir just until blended (do not overmix). In today's video I'm showing you my healthy muffin recipe: Yoghurt Orange Muffins with spelt flour and coconut oil. Step 5 Spoon batter into prepared muffin cups. 1 cup plain low-fat yogurt… In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth. https://amyshealthybaking.com/.../healthy-cranberry-orange-oatmeal-muffins I replaced the butter with light butter. Print Recipe: Print Share Recipe: Email. In another medium bowl, … 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. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. Sprinkle tops with granulated sugar. Have made this several times. These muffins would also be yummy drizzled with a nice orange glaze . I love the light flavor of these muffins. Can substitute vanilla yogurt for plain. Remove from pans to wire racks. Secondly, add all your wet ingredients; yogurt, eggs, oil, orange zest … 12 %, tablespoons fresh squeezed orange juice (from oranges above). 1 teaspoon baking powder. Add flour, baking powder, and salt, and mix to combine. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Make a well in the dry ingredients and pour in the wet ingredients. Orange Yogurt Muffins. I replaced half the flour with whole wheat. You can choose to serve as is or top with the optional glaze I've included with the recipe. 1 ½ cups all-purpose flour. In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar. Spoon into prepared muffin tins, filling each cup three-quarters full. Add the flour mixture to the yogurt mixture and stir until just combined. Whisk flour, baking powder, baking soda and salt together in a mixing bowl. In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Love this recipe, fantastic flavour and using Greek Yogurt makes them very soft and light. You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins. Cool in tins for 3-5 minutes and then remove and cool completely on wire rack. How to make Healthy Cranberry Orange Muffins. Gradually add the flour mixture, alternating with the orange juice; gently mix everything until well … ¼ cup Splenda® Granulated Sweetener. I tried using 1/2 white and 1/2 brown sugar and putting 1/2 cup of whole wheat flour in place of white. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Divide the batter equally between the 12 cupcake liners and gently tap the pan on the counter-top to settle the batter. 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 … Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended. Very light & tasty! Gently fold in yogurt and milk just until moistened. Very tasty, light and refreshing. Fill greased or paper-lined muffin cups three-fourths full. Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth. I used orange extract ,2 tablespoons. Prefect amount of glaze. In a separate bowl, whisk together the eggs, Greek yogurt, milk, butter, … You can find a list of the ingredients and the instructions on … https://buildyourbite.com/healthy-cranberry-orange-muffins-recipe Wash orange and trim of about 1⁄2 inch (1.2 cm) off two ends. For this recipe, you start by preheating your oven at 375 degrees and prepare your muffins tray. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is … Ingredients. In a medium bowl, whisk the milk, butter, and eggs together until well combined. Fill cups 2/3 full. In a large bowl, whisk to combine, the flour, baking soda, baking powder, salt, and orange zest. I also replaced the orange juice with light orange juice.Tilda from waynesville, OH. In a large bowl, toss together sugar and orange zest. Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. In a liquid measuring cup or bowl, mix the oil, yogurt, egg, orange juice and zest. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Then, beat in the orange zest … Grease 12 muffin cups or line them with liner papers. Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Add the butter and stir until melted, about 1 minute more. Do not over-mix. Bold orange flavor and a sweet glaze on top make these light muffins extra special. ½ teaspoon baking soda. Stir into dry ingredients just until moistened. I used Nonfat yogurt, 1%milk and no salt. In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Makes 8 servings Calories 160 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener. This is a keeper. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Juice the zested oranges and set aside ⅓ cup plus 1 tablespoon for the muffins and 2 tablespoons for the glaze. To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside. yogurt mixture into the dry ingredients. I love making big batches of muffins to stick in our freezer and have on hand for a … In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow). If glaze is too stiff, beat in a few more drops of orange juice. Step 4 Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. ***, Total Carbohydrate Fill the prepared muffin pan (s) to 3/4 full. It's super quick and simple to make one by squeezing 2 tablespoons fresh orange juice into a bowl. Bake for 15-18 minutes or till muffins pass the toothpick test. I changed a few things and they are just as delicious. … Batter will be thick and spongy. Cut the orange into 8 pieces (remove any seeds) and put in the blender. Another fun thing about this recipe is it only makes 9 large muffins. In a medium bowl, stir together the yogurt, oil and egg. In a small saucepan, combine 1/4 cup sugar, orange zest and water. Remove from the heat; set aside. For 15-20 minutes, or spray standard muffin tins, filling each cup three-quarters full meal, ” notes Prince! 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