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 quick breads here.

orange muffins

Orange Muffins

I never considered orange muffins before, but this recipe works really well. These are also great for using up egg whites.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread, Snack
Cuisine American
Servings 12

Equipment

  • muffin tin

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword muffins
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