Orange Buttermilk Muffins Recipe . Sour cream makes muffins moist and tender. Using a large ice cream scoop fill the muffins cups to the top.
Buttermilk Orange Donut Muffins Donut Muffins Food Yummy Breakfast from www.pinterest.com
Combine flour baking powder baking soda and salt. Fill the muffin tins two thirds full with the batter and bake until lightly browned 12 to 17 minutes. The first time i made this recipe it turned out dry.
Beat in the eggs one at a time then stir in the orange zest orange juice and buttermilk.
In a bowl soak oats in buttermilk for 15 minutes. Spoon batter into muffin cups. Here s what i did the second time around. Add the buttermilk mixture to the batter along with the orange zest and mix well.
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Sprinkle streusel topping evenly over each muffin.
In a bowl soak oats in buttermilk for 15 minutes.
The second time i made it i changed the quanity and omitted a few ingred.
Sprinkle streusel topping evenly over each muffin.
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I did not use buttermilk in this recipe because orange juice is been used.
When fresh these muffins have a subtle orange taste.
Add the buttermilk mixture to the batter along with the orange zest and mix well.
Because the orange flavor is only in the background there are various wonderful add ins that go well here such as chocolate chips blueberries fresh or dried cranberries raspberries raisins or nuts.
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The first time i made this recipe it turned out dry.
Combine flour baking powder baking soda and salt.
I let the butter soften instead of melting omitted the baking powder but did use 1 tsp baking soda used 2 3 cup of buttermilk 1 1 2 cup of all purpose flour 1 tsp salt 1 tsp of nutmeg and instead of whisking i used my kitchen aid.
Combine the flour baking powder baking soda salt and ginger.
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After a few hours or overnight the flavor will be stronger.
So for extra moisture i have used milk.
In a medium bowl mix flour dark chocolate baking powder bicarb soda and salt.
Sour cream makes muffins moist and tender.
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Sour cream makes muffins moist and tender.
Preheat oven to 200 degrees c.
In a bowl soak oats in buttermilk for 15 minutes.
Plain yogurt can be used instead of sour cream.
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Fill the muffin tins two thirds full with the batter and bake until lightly browned 12 to 17 minutes.
Beat in the egg egg white and 2 tablespoons orange juice.
Fill the muffin tins two thirds full with the batter and bake until lightly browned 12 to 17 minutes.
After a few hours or overnight the flavor will be stronger.
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In a medium bowl mix flour dark chocolate baking powder bicarb soda and salt.
Using a large ice cream scoop fill the muffins cups to the top.
Beat in the egg egg white and 2 tablespoons orange juice.
Sprinkle streusel topping evenly over each muffin.
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I did not use buttermilk in this recipe because orange juice is been used.
Lightly grease a 12 cup muffin pan or line with patty cups.
Stir into oat mixture just until moistened.
In a bowl soak oats in buttermilk for 15 minutes.
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1 4 cup butter softened 1 4 cup vegetable oil 1 2 cup white granulated sugar 1 3 cup packed brown sugar 2 large eggs zest of 1 orange 1 1 2 teaspoons baking powder 1 4 teaspoon baking soda 3 4 teaspoon table salt 1 teaspoon vanilla.
Gradually add to the butter mixture alternately with buttermilk beating well after each addition.
Place the muffin pan on the prepared baking sheet.
Using a large ice cream scoop fill the muffins cups to the top.
