Orange-Spiced Mini-Muffins
Recipe courtesy Gale Gand
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- Recipe categories: Fruit, Oranges, Nuts,
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Average Rating:
Total Reviews: 5
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By joyrenee
Vacaville, CA
on March 07, 2009
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Just made these for my son's little league team tomorrow morning- they're still cooling! They're not bad now so I'm sure they'll be pretty good after sitting overnight (not an eat-hot-with-butter muffin, more of a snack muffin if that makes sense, but the point I wanted to make is that 25 - 30 minutes is way too long! Maybe in a regular muffin tin that would work, but in a mini-muffin tin (as specified it should be closer to 15 minutes. Happy baking!
By pbjrhj_11640318
Charlotte, NC
on February 05, 2009
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I served these to rave reviews for a moms' coffee. They are a great size for people to eat while standing up and they have a wonderful fresh flavor and moist, chewy texture. I made them the day before and served them with cream cheese in case they had dried out a bit--as it turns out they had not dried out, but some folks still enjoyed them with the cream cheese!
By remnjava_2302607
Bellevue, NE
on January 21, 2007
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I make this frequently for my bed and breakfast guests and get rave reviews.
By Maito
on October 09, 2004
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These muffins were so delicious! I used a juicy tangerine instead of an orange. Chopping the whole thing in the food processor imparted a wonderful flavor. I substituted dried cranberries for dates; it matched the other flavors perfectly. I also added a topping before baking -- a mixture of 1/2 c. brown sugar, 1 TBSP flour, 1 TBSP butter. It was a good addition. The recipe made 2 dozen.
By goldielocks264_...
Peoria, AZ
on September 08, 2004
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A very nice change from other muffins.