Date Flecked Orange Muffins

Date Flecked Orange Muffins

19

"These little darlings use the whole orange! Caution: Do not taste the batter once it is ready to cook. It tastes so darn good you might not get the muffins made at all!"

Ingredients

35 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  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 flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into 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 center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
  • profile image

Your rating

Cancel
Submit

Reviews

19
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 g...

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.

Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the s...

I used between 1/4 cup and 1/2 cup of sugar and cut the ginger and cloves down to 1/2 tsp but wow, these were awesome! Good "helping" recipe for my 2.5 year old too, he loved chucking all the t...

These were great. I used only 1/2 cup of the sugar as I prefer my muffins not to taste like cup cakes.

I loved this recipe! I'm always on the lookout for healthy, fresh muffin recipes and I was really pleased to find this one with a whole pureed orange in it. I altered the recipe a little to cu...

I used sour milk instead of butter milk. The cloves were overpowering in this breakfast muffin, and nobody really liked them EXCEPT for my son, who normally hates breakfast muffins, which is wh...

Very tasty! Next time I will decrease the ginger and cloves as one baker recommended. Otherwise, my only comment is that the dough was very thick compared to other muffin recipes, but in the e...

Really yummy! I added a cup of fresh cranberries and they turned out amazing! The second time I made them I added a tbsp of pumpkin puree along with the cranberries and again they tasted great (...