Orange Muffins

I never considered orange muffins before, but this recipe works really well. These are also great for using up egg whites. I always save mine by freezing them in an ice cube tray. I’ve never had a problem getting the thawed whites to whip up.

Preheat the oven to 350 and prepare a muffin pan with liners or spray.

In a small bowl, combine

1/2 c. oil

1/2 c. orange juice (fresh preferred)

1 c. sugar

1 t. orange zest

In a medium bowl, combine the dry ingredients:

1 1/2 c. flour

1/4 c. cornstarch

*1 1/2 t. baking powder (See note for high altitude adjustment.)

1/4 t. salt

Make a well in the center of the dry ingredients and stir in the wet ingredients until just moistened. Set aside.

Meanwhile, beat until stiff peaks form:

4 egg whites

Fold the egg whites into the batter. Fill the muffin cups 2/3 of the way full.

Bake at 350 for 18-22 minutes.

Serve orange muffins warm with butter or reheat them for 15 seconds later on.

*For high altitude, decrease the baking powder to 1 t. It matters more for these muffins than other recipes because of the lift already provided by the egg whites.

Find more muffins and quickbreads here.

orange muffins

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