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 quick breads here.
- muffin tin
- 1/2 cup oil
- 1/2 cup orange juice fresh
- 1 cup sugar
- 1 teaspoon orange zest
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder Decrease to 1 teaspoon for high altitude.
- 1/4 teaspoon salt
- 4 egg whites
- Preheat the oven to 350 and prepare a muffin pan with liners or spray.
- In a small bowl, combine the wet ingredients.1/2 cup oil, 1/2 cup orange juice, 1 cup sugar, 1 teaspoon orange zest
- In another bowl, combine the dry ingredients.1 1/2 cups flour, 1/4 cup cornstarch, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Make a well in the center of the dry ingredients and stir in the wet ingredients until just moistened. Set aside.
- Beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Fill the muffin cups 2/3 of the way full.4 egg whites
- Bake at 350 for 18-22 minutes.