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Orange and almond muffins

Orange and almond muffins


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Orange and Almond Muffin Recipe of 28-03-2011 [Updated on 13-11-2017]

If you are craving fragrant and light muffins, this orange and almond muffin recipe is for you. The recipe I got from Sara's world blog, simple and quick to make, the orange and almond muffins were brushed faster than it took me to prepare them;) The orange muffins are my dessert way to wish you a good week, kisses to those who pass by here from your pot-bellied Misya.

Method

How to make orange and almond muffins

In a large bowl mix the flour, sugar, vanilla yeast and chopped almonds.
Separately, mix the egg, the juice and the grated zest of an orange and the oil.

Combine the liquid ingredients with the dry ones, as usual in the preparation of muffins and mix.

Oil and flour the muffin molds then fill them 2/3 of their height with the mixture obtained.

Bake the orange and almond muffins in the preheated oven at 180 ° and bake for 15 minutes.

Remove from the molds, let them cool then serve the orange muffins

And here is a detail of the soft interior: P

If you love quick cakes, here is the link to the page where you will find all the other muffin recipes


Ingredients for 8 muffins:

  • 160 g of carrots
  • 120 g of type 2 flour
  • 100 g vanilla flavored soy milk
  • 70 g of brown sugar
  • 60 g of almond flour
  • 50 g of sunflower oil
  • 40 g of corn starch
  • 1 orange (grated peel and juice)
  • 1/2 sachet of organic baking powder
  • 1 pinch of salt

Preparation:

Clean the carrots and cook them in boiling water or steamed for 15 minutes. Blend with the mixer until you get a puree.

In a bowl, mix the carrots with the soy milk, the oil, the sugar, the grated peel and the orange juice.

Combine the type 2 flour, the cornstarch, and the almond flour. Mix the ingredients well.

Fill 8 muffin molds with the mixture, for 3/4 of their capacity.

Bake the carrot, almond and orange muffins in the preheated oven at 180 ° for 25 minutes.


Apricot and toasted almond muffins

Before getting to the heart of the recipe, finely chop the dried apricots and infuse them in orange juice for 1 hour.

This recipe is very quick, so you need to turn on the oven immediately by setting it to 200 ° C and butter the muffin mold with 12 molds.

Meanwhile, place the almonds in a pan lined with aluminum foil and bake under the grill to toast them, then let them cool and chop coarsely. (this can also be done in a non-stick pan).

At this point, sift the flour, baking powder and a pinch of salt into a large bowl. Add the sugar, chopped almonds and chopped apricots.

In another bowl, lightly beat the eggs and add the buttermilk, melted butter and the bitter almond flavor.

Make a hole in the center of the dry ingredients and pour in the liquid ingredients.

Stir briefly, just as much as needed to mix the ingredients well.

Fill the muffin molds up to about 3/4 full with the help of a spoon and spread a little almond flakes over each muffin.

Bake and cook for about 20 minutes, check the cooking by sticking a toothpick into one of the muffins, if it comes out clean, take the muffins out of the oven.

Let the muffins rest for about 5 minutes, then you can take them out of the mold and serve them hot or once cooled on a grill.


Orange, chocolate and almond muffins

  • Preparation: 10 minutes
  • Cooking time: 20 minutes
  • Total Time 30 Minutes
  • People: 6 people

Ingredients for 6 muffins

  • 70 g wholemeal flour
  • 70 g flour, 00
  • 80 g brown sugar
  • 50 g flaked almonds
  • 1 egg, beaten
  • 1 orange, juice
  • 90 g fresh robiola
  • 40 g dark chocolate chips

Method

Combine the flours with the baking powder and sugar and the flaked almonds in a bowl then mix well with a fork.

Squeeze the orange juice and beat an egg then mix the ingredients together.

Add the robiola cheese to the egg mixture and mix everything together.

Pour the liquid ingredients into the flours and mix everything well with a wooden spoon, finally add the chocolate chips.

Portion the dough into muffin cups then bake in a preheated oven at 180 degrees for about 20 minutes.

Very fragrant, a real treat!

The recipe is from California Bakery

If you redo one of my recipes, take a photo, use the hashtag #lericettedimammagy, follow me here mom_gy and you will be part of my gallery on Instagram!

See you soon and happy holidays to all!

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Mom Gy - Germana Busca

I am a blogger and musician but my passions are cooking, hands dirty with flour and the smell of cake!


Storage

The orange and almond muffins they can be kept for a maximum of 3-4 days closed inside an airtight container or inside a plastic bag. In this way they will remain perfectly soft as when you prepared them. Sprinkle them with icing sugar when you intend to serve them to your guests so that they are even more greedy and appetizing for adults and children on a thousand different occasions.


Orange and almond muffins

Orange and almond muffins, another idea for delicious muffins, for a good breakfast, try them I always enjoy preparing different muffins, and they are always a great satisfaction.

orange and almond muffins

Yes, muffins always succeed, just a little imagination, use the ingredients you like best, and muffins are ready in a moment, let's start preparing them for your family's breakfast, and I assure you it will be a sweet awakening.

Eggs 1
Seed oil 50 ml.
Cane sugar 150 gr.
Flour 150 gr.
Wholemeal flour 50 gr.
Corn starch 50 gr.
1/2 sachet yeast
Bicarbonate 1/2 tsp
Almonds 80 gr.
Sliced ​​almonds to taste.
salt

Method:
In a bowl, beat the egg with the brown sugar and a pinch of salt, add the oil, and the juice of the two oranges, and work well, now add the two flours, with the yeast, the baking soda, and the 8217 corn starch, and mix everything well. Finely chop the almonds, and add them last to the dough, making them mix well. You will have to get a soft, but not too liquid dough, if so add a little flour, it may depend on how much juice you got from your oranges.

Prepare a muffin pan with the appropriate cups, fill each cup up to 3/4, they must not be too full, otherwise they rise out of the cup. Decorate each muffin with sliced ​​almonds, bake at 180 degrees for about 20 minutes.

orange and almond muffins

Take your muffins out of the oven, let them cool while the whole family wakes up with a delicious scent, and a good breakfast.

Published by melise

Cooking is a passion. Cooking gives me great satisfaction I like to put my imagination into it and create with love. I started this blog to share my passion. Show more articles

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Get caught by the throat

Welcome to my blog, here I am food blogger by passion, my recipes are all simple but greedy and appetizing, all prepared with imagination and love, look for and you will surely find something that will captivate you, good food at all.


Carrot muffin recipe

  • 375 grams of raw carrots
  • 195 grams of flour 100 (or 145 grams of flour + 50 grams of almond flour)
  • 45 gr of potato starch
  • 195 grams of granulated sugar (which you can substitute for brown sugar)
  • 120 ml of sunflower oil (which you can replace with an equal amount of melted butter)
  • 3 eggs
  • grated peel of 1 orange
  • 1 sachet of baking powder
  • 1 pinch of salt
  • powdered sugar to complete

Where do muffins come from?

This food originates in England since 1703. Derived from the original word moofin, perhaps its origin could be due to the French word moufflet (soft bread). This dessert was eaten in breakfast or as a snack and various flavors were added such as dried fruit, fresh spices and chocolate.

Here we present a rich orange and almond muffin recipe. We can eat it for lunch or breakfast whenever we feel like it. It will take about 10 minutes to prepare it.


Orange and almond muffins with chocolate chips

In these first days of the year, muffins are the right sweets to prepare. THE Orange and almond muffins with chocolate chips without butter and light, they are prepared in no time, with oranges giving their best in this period. They are fragrant and sweet and go perfectly with chocolate and almonds. If you want to prepare a sweet treat for breakfast and in no time these muffins are the desserts you were looking for. With few and genuine ingredients the result is delicious. They are delicious both for breakfast and at any time of the day. The scent will fill your kitchen!

Orange and almond muffins with chocolate chips

Orange and almond muffins with chocolate chips what is needed

Ingrediants

150 grams of flour
150 gr. of almond flour
1 egg
90 gr brown sugar
75 gr. of chocolate chips
90 gr peanut oil
1/2 sachet of baking powder
juice of 1 orange + grated peel

Preparation of orange and almond muffins with chocolate chips

First wash the orange well and grate the peel. With the citrus squeezer extract the juice and keep it aside.

In a large bowl, pour the dry ingredients, the sifted flour, the brown sugar and the almond flour. Stir and finally add the grated orange peel.

In another bowl, mix together the whole egg, oil and orange juice. Beat well with a whisk and when the mixture is very frothy, add the dry ingredients.

Finally add the sifted yeast and the chocolate chips, leaving a small amount to heal the surface. Continue to mix with the electric whisk until the mixture is smooth and homogeneous and the sugar dissolved.

Insert the cups into the muffin mold and pour the dough inside, being careful not to reach the edge.

Cover the surface with the rest of the chocolate chips and place in a preheated oven at 180 degrees for about 20 minutes.

Check the cooking by doing the toothpick test and when they are golden brown, remove from the oven.

Leave the muffins to cool on a wire rack and remove them from the molds.

Very good and very fragrant i Orange and almond muffins with chocolate chips!

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Orange and coconut muffins

  • Recipe suitable for Restart / turn off-inflammation-with-reset / '> Find out what it is
  • Recipe suitable for children
  • Vegetarian Recipe
  • Lactose-free recipe

This recipe is suitable for: Restart Children Vegetarians Intolerant to Lactose

Preparation time:
15 minutes (+ 20 minutes cooking time)

INGREDIANTS
for 8 muffins

  • 125 g of almond flour
  • 125 g of rapé coconut
  • 60 g of chopped mulberry blackberries
  • 70 ml of orange juice
  • grated peel of an orange
  • 120 g of erythritol or inulin
  • 1 tbsp of coconut oil
  • 4 egg whites
  • 1 c of phosphate-free baking powder q. b
  • a pinch of salt q. b.
  • vanilla powder q. b.

Accessories: Muffin mold, Oven

Preparation:

  1. Beat the egg whites until stiff
  2. Make the orange juice and grate the peel
  3. If necessary, melt the coconut oil in a double boiler
  4. In a bowl, mix the almond flour, the rapé coconut, the blackberries, the baking powder, the sweetener, the grated peel, the salt and the spices.
  5. Gently add the oil and orange juice, then gently add the egg whites
  6. Prepare a muffin mold by greasing it with extra virgin olive oil and dusting it with coconut flour
  7. Bake in the oven at 180 degrees for 20 minutes
  8. Let cool before removing from the mold and serving

Products for this recipe that you can find on sale in our shop:

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Naturopath, Educator and Freelance Researcher, Devi has been involved in nutrition for 35 years. His SAUTÓN Approach, which combines Ancient Medicines and modern research, has helped over 148,000 people burn fat and rejuvenate their body and mind in 28 days. His vocation is to research, experiment with an open mind and explain in simple words.

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