Time 30m Yield 1-1/2 dozen. Number Of Ingredients 15 Steps:
In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.
Time 30m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Time 30m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt. In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients. Sprinkle with apricots and orange rind. Stir just until dry ingredients are moistened. Scoop into greased or paper lined muffin cups, filling to top. Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before serving warm.
Time 40m Yield 15 regular muffins. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Time 30m Yield 12 muffins, 12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375F (190C) and butter or spray standard muffin tins. Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest. In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves. Add the butter and stir until melted, about 1 minute more. Set aside orange zest mixture. In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar. In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth. Add the flour mixture and stir just until blended (do not overmix). Spoon into prepared muffin tins, filling each cup three-quarters full. Bake for 15-20 minutes, or until pick inserted in center comes out clean. Cool in tins for 3-5 minutes and then remove and cool completely on wire rack. FOR GLAZE. Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended. If glaze is too stiff, beat in a few more drops of orange juice. Brush or spoon over the muffins while they are still a bit warm. You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
Time 50m Yield 12 Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside. Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended. Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined. Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
