If it wasn’t for the picture accompanying this recipe I may have just moved along to find another one.
How ironic that after baking a batch, the ones I made looked nothing like the ones in the picture. This didn’t concern me as the muffins I took out of the oven were just as presentable.
This recipe didn’t indicate the number of muffins it would yield but the small amount of flour called for was my first clue that I wouldn’t end up with more than four muffins. This could be a good thing when trying a new recipe just in case things don’t work out as anticipated.
On the subject of things not turning out as anticipated, when making these for the first time I inadvertently used three tablespoons of oil instead of three teaspoons called for in the recipe. Since the greater amount worked out perfectly I assumed the lesser amount stated was an error.
Curiosity got the better of me so I tried making the muffins with the lesser amount of oil just to make sure. Take my word, three tablespoons definitely give the best results.
The fact that yogurt substitutes for the egg and orange juice takes the place of milk in this recipe piqued my interest in the resulting taste and texture.
A last minute decision to add a little fresh orange zest to the batter and a thin orange glaze to the tops proved to be just what these muffins needed to make them extra special.
Time to double this recipe!
Eggless Orange Muffins (original recipe)
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
½ cup orange juice
1 heaping full tablespoon plain or vanilla yogurt
3 tablespoons oil (corn, canola)
- Sift flour, baking powder and salt together into a bowl.
- In a separate bowl mix together sugar, oil, yogurt and orange juice and beat until sugar dissolves.
- Make a well in the dry ingredients and add liquid ingredients and gently mix together, do not over mix.
- Grease or line muffin tin with paper cups, fill with batter.
- Bake in a preheated 375 degree F. oven for 15 to 20 minutes.
- Cool on wire rack.
- Makes 4 muffins.
- Mix 2 to 3 tablespoons confectioner’s sugar with enough orange juice to make a thin glaze and brush onto cooled muffins.
- Add a little finely grated orange zest to tops for extra orange flavour.
2 cups flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup orange juice
2 heaping full tablespoons vanilla or plain yogurt
6 tablespoons oil (corn, canola)
- Follow above steps and double ingredients for the glaze.
- Makes 8 muffins.
Notes, Tips and Suggestions
- These would make lovely mini muffins for a tea or brunch.
- The thought of adding some coconut to these muffins is driving me to make them again this week.
- These are not too sweet, the thin orange glaze adds that little extra sweetness as well as a burst of orange flavour.
- Just plain yummy!