Ingredients
- 3/4 cup cooking oil
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup fresh citrus juice
- 2 tablespoons grated citrus rind
Directions
Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
TIP:
- CITRUS CORDIAL
- (recipe courtesy Georgia Downard - Gourmet Magazine)
- 1/2 cup juice of Valencia orange
- 1/2 cup juice of navel orange
- 1/2 cup juice of tangerine
- 1/2 cup juice of tangelo
- 1/2 cup sugar
- 2 cups Cognac or brandy
- Zest from 2 oranges, cut into strips
- 1 cinnamon stick
- 1 clove
- Dash of freshly ground nutmeg
Simmer orange juice with sugar until sugar is dissolved
Add Cognac or Brandy, zest and spices.
Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
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By elisagr
Bloomfield Hill...
on July 15, 2009
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Based on the previous reviews I expected and hoped for orange muffins that could be served at a lovely brunch. The muffins appeared perfect and smelled wonderful. After baking I allowed them to cool for 30 minutes. Everything was going well until my husband had a taste. Something definitely went wrong. The muffins were so greasy and heavy I had to toss them. Best to look for another recipe with less oil.
By dbritt1_885065
Gilbert, AZ
on January 26, 2006
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This recipe was easy and the results were delicious! I made it with whole wheat flour (and added an extra tsp of baking powder to compensate and they were great. The balance of flavors was perfect.
By gweigel_4788371
Columbus, OH
on January 21, 2006
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My husband requested that these tasty muffins be a permanent part of my baking lineup. They were quick and easy to make. I used two navel oranges for the zest and juice, and these were fabulous! I'm thinking, the same recipe would make really amazing pancakes.
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