Whole Orange Muffins

    (32)
    1 hour 35 minutes

    These muffins incorporate a whole orange into the mix - everything but the seeds! They taste amazing with dates, cloves and ginger flavours on top of the orange.


    28 people made this

    Ingredients
    Serves: 12 

    • 1 thin skinned orange, cut into eighths and seeded
    • 1 egg
    • 1/2 cup (250ml) buttermilk
    • 1/2 cup pitted dates, diced
    • 125g butter
    • 1 3/4 cups (220g) plain flour
    • 3/4 cup (185g) white sugar
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger

    Directions
    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour cooling  ›  Ready in:1hour35min 

    1. Preheat oven to 200 degrees C. Grease muffin cups or line with patty cups / muffin cases.
    2. Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
    3. In a separate bowl stir together the flour, sugar, bicarb soda, baking powder, salt, cloves and ginger. Combine flour mixture with the orange mixture and stir or fold gently with a wooden spoon or spatula; only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
    4. Bake in preheated oven for 20 minutes until a toothpick inserted into centre of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (25)

    by
    1

    This is a great quick recipe that is moist and sweet. The little bits of orange skin become soft and chewy. Ideal if you need to whip something up quickly.  -  20 Apr 2010

    by
    17

    Very good. I used only 1/2 cup of sugar, and reduced the cloves to 1/4 tsp and the ginger to 1/2 tsp. They were plenty sweet and browned well with the reduced sugar. Next time I may reduce the ginger a little more.  -  01 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    10

    These are incredible! I used melted butter or oil instead of solid butter... otherwise I found the batter wasn't moist enough to mix. These smell wonderful in the oven and taste just as good.  -  28 Jun 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate