How To make Orange Muffins(Eggless)
vegetable cooking spray 2 cups unbleached flour
1 tablespoon baking powder
1/4 cup sugar
6 ounces orange juice, frozen concentrate
thawed
2 tablespoons canola oil
1 tablespoon nonfat plain yogurt
1/2 cup apricot preserves :
low sugar
2 tablespoons dried apples -- chopped
**Topping: 1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Note that there are no are no eggs in this recipe, so these may be enjoyed by those who can't eat eggs. Preheat oven to 375F. Spray 12 muffin tins with cooking spray.
Mix the flour, baking powder, and 1/4 cup sugar together. Set aside. In a large bowl, beat the thoroughly thawed orange juice concentrate, oil, yogurt, and apricot preserves together. Stir in the apricots. Slowly stir the flour mixture into the liquid ingredients just until everything is moistened. Do not overmix. Spoon the batter into the muffin tins.
Mix the sugar, cinnamon, and nutmeg together, and sprinkle over the muffins. Bake for 20 to 25 minutes or until a cake tester comes out clean.
muffin: 157 calories 2.5 g fat (14%). Exchange values: 1/2 fruit, 1-1/2 bread; 1/2 fat. *Breakfast or Lunch *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed Publishing).
How To make Orange Muffins(Eggless)'s Videos
Eggless Orange Muffins recipe | Orange cupcake Recipe | How to make Orange Muffins without eggs
Eggless Orange Muffins recipe | Orange cupcake Recipe | How to make Orange Muffins without eggs
These homemade orange muffins boast a delightful balance of citrusy sweetness. The tender crumb, infused with vibrant orange zest and juice, offers a burst of refreshing flavor. With a golden-brown exterior and a subtle hint of butter, these muffins are a perfect blend of moist texture and citrus brightness.
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Eggless orange cupcakes recipe | No eggs No milk No butter | Orange muffins | ASMR
Easy and Fluffy Orange Cupcakes Recipe || Orange cupcakes easy recipe || How to make orange cupcakes
Delicious soft spongy orange muffins recipe. Eggless Orange Muffins are moist, tender, delicious, and easy to make. These muffins are fresh and bursting with citrus orange flavor.
It is a perfect tea time or breakfast muffin. Also you can make them for Christmas or birthday parties.
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Gluten-free and Eggless Orange Muffins Recipe
You can bite into this dreamy Gluten-Free Orange Cupcake in less than an hour. There are only nine ingredients in this tender, citrus infused orange cupcake and this recipe is incredibly easy to make
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Vegan Gluten Free Orange Muffins
Plant based milk 60 ml / 7 tbsp
Orange juice 40 ml / 3 tbsp
Vinegar 3 ml / 1/4 tsp
Jowar flour 50 g / 1/4 cup
Oats flour 40 g / 1/3 cup
Khandsari sugar 100 g / 1/2 cup
Orange zest of 1 orange
Baking soda 2 g / 1/2 tsp
Baking powder 2 g / 1/2 tsp
Oil 30 ml / 2 tbsp
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Eggless Orange Olive Oil Muffins Recipe | Vegan Orange Muffins | Fresh Orange Muffins
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Print full recipe here:
Serves: 8 Jumbo Or 16 Regular Sized Muffins
--------------------
Ingredients:
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Whole Wheat Flour – 1 1/2cup (180g) (You Can Substitute This With All-Purpose)
• Sugar – 3/4 Cup (200g)
• Semolina / Suji – 1/3 Cup (Optional, You Can Substitute This With All-Purpose)
• Salt – 1/2 Tsp
• Baking Powder – 1 Tsp
• Baking Soda – 1/2 Tsp
• Buttermilk – 1/2 Cup (200ml) (I Used Vegan Buttermilk)
• Fresh Orange Juice – 1 Cup (200ml)
• Orange Zest – 1 Tbsp
• Orange, Thinly Sliced And Quartered, For Garnish – 1
• Extra-Virgin Olive Oil – 1/2 Cup (118ml)
• Almond Slices For Garnish
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Instructions:
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1. Preheat the oven to 350°F/175°C.
2. Line or grease muffin tins and set aside.
3. In a large mixing bowl, whisk together the wheat flour, salt, baking powder, baking soda, and semolina.
4. Keep it aside.
5. In a separate bowl/jug, lightly beat the juice, buttermilk, olive oil, sugar, and zest and whisk well to combine.
6. Pour the wet ingredients into the dry and mix well until combined.
7. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
8. Top with almond and orange slices.
9. Bake in the preheated oven at 350°F/175°C for about 20-25 minutes.
10. Do a toothpick test; if the toothpick inserted into the center of a muffin comes out clean they are ready.
11. Let them cool slightly in muffin tray for few minutes.
12. Then transfer them to a wire rack and let them cool slightly before serving.
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Ingredients:
2 1/2 (295 g) Cups All purpose Flour
1 1/4 (250 g) Sugar
1/2 (115 g) cup Melted unsalted butter
1 (270 g) cup sour cream
1 tsp Baking Soda
1 tsp Baking powder
1/2 tsp salt
Zest of 1 medium orange
1 1/2 cups Dried cranberries (Soaked in hot water for 20 mins, then drained)
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