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"What, another orange goody?" "Yup," I say. And, why not, oranges smell good, taste good and are loaded with vit C.
The tangier, the better, I think, but if you like something sweet, this is the recipe for you. If you like, you can tone down the sourness with a few semi-sweet chocolate chips sprinkled on top of the muffin.
This recipe is made from a boxed cake mix. Not so long ago, our mothers baked cakes from scratch, but, now, with time so short and work so plenty, a ready cake mix is not all that bad an idea. Ready cake mixes definitely take away the work and keep back only the fun.
I think these muffins make good party favors, too. They look so pretty with their bright orange colour; they look even better if they are "dressed" in a pretty cupcake case (like, in the picture). They will make your guests think: "Hmmm, it was a great party, after all! "
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| FREE GIVEAWAY! Make a Recipe Card from this Recipe... | |
Click here to Print a 6 X 4 inches Recipe Card | Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ] |
| Volume to Weight Measures | ||
| 1 cup | oz | gms |
| All-purpose flour | 4+1/4 | 121 |
| Cake flour | 4 | 114 |
| Bread flour | 4+1/2 | 130 |
| Whole wheat flour | 4+2/3 | 140 |
| Corn starch | 4+1/4 | 120 |
| Almonds,ground | 3+3/4 | 107 |
| Sugar,gran / superfine | 7 | 200 |
| Sugar, powdered | 4 | 115 |
| Sugar, light brown, packed | 7+2/3 | 213 |
| Sugar, dark brown, packed | 8+1/2 | 240 |
| Butter (2 sticks) | 8 | 227 |
| Cocoa butter | 9 | 256 |
| Shortening | 6+3/4 | 191 |
| Water | 8+1/3 | 236 |
| Cream, heavy or whipping | 8 | 232 |
| Milk, buttermilk | 8+1/2 | 242 |
| Sour cream, half & half | 8+1/2 | 242 |
| Honey | 12 | 340 |
| Corn Syrup | 11+1/2 | 328 |
| 1 Egg, AA Large | 2 | 57 |
| Liquid & Dry Measures | |
| 1 pound | 16 ounces |
| 1 gallon | 4 quarts 8 pints 16 cups 128 fluid ounces |
| 1 quart | 2 pints 4 cups 32 fluid ounces |
| 1 pint | 2 cups 32 tablespoons 16 fluid ounces |
| 1 cup | 16 tablespoons 48 teaspoons 8 fluid ounces |
| 1/4 cup | 4 tablespoons 12 teaspoons 2 fluid ounces |
| 1 tablespoon | 3 teaspoons 1/2 fluid ounce |
| Cookie-of-the-Day comes to you courtesy of JoyofBaking.com. It's one of the best baking sites!! |
| Cupcakes-we-Love comes to you courtesy of AllRecipes.com. It's one of the best cooking sites!! |
| Oven Settings | F | C | Gas Mark |
| very slow, very cool | 225 - 250 | 120 -140 | ¼, ½ |
| slow, cool | 275 - 300 | 140 -160 | 1,2 |
| moderate | 325 - 350 | 160 - 180 | 3,4 |
| hot, fairly hot | 375 - 400 | 180 - 200 | 5,6 |
| very hot | 425 - 450 | 200 - 220 | 7,8 |
| extremely hot | 475 - 500 | 250 | 9 |
| Ingredient / Substitution |
| Allspice 1 tsp 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp cloves |
| Baking powder 1 tsp 1/4 tsp baking soda + 1/2 tsp cream of tartar OR 1/4 tsp baking soda + 1/2 cup buttermilk |
| Breadcrumbs 1 cup 1 cup cracker crumbs OR 1 cup ground oats |
| Brown sugar 1 cup 1 cup white sugar + 1/4 cup molasses |
| Butter (salted) 1 cup 1 cup margarine OR 7/8 cup veg oil + 1/2 tsp salt |
| Buttermilk 1 cup 1 cup yogurt OR 1 tbsp lemon juice + enough milk to make 1 cup |
| Chocolate 1
oz
3 tbsps unsweetened cocoa + 1 tbsp shortening or vegetable oil |
| Cocoa 1/4 cup
1 (1-ounce) square unsweetened chocolate |
| Cottage cheese 1 cup
1 cup ricotta cheese |
| Cream (heavy) 1 cup
1 cup evaporated milk OR 3/4 cup milk + 1/3 cup butter |
| Cream cheese 1 cup
1 cup plain yogurt, strained overnight |
| Cream of tartar 1 tsp
2 tsps lemon juice or vinegar |
| Crème fraiche 1 cup
1 cup of heavy cream + 1 tbsp yogurt. Let stand for 6 hours |
| Egg 1 whole
2 1/2 tbsps of powdered egg substitute + 2 1/2 tbsps water OR half a banana mashed with 1/2 tsp baking powder OR 1 tablespoon powdered flax seed soaked in 3 tbsps water |
| Evaporated milk 1 cup
1 cup light cream |
| Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree |
| Flour-Bread 1 cup
1 cup all-purpose flour + 1 tsp wheat gluten |
| Flour-Cake 1 cup
1 cup all-purpose flour minus 2 tbsps |
| Flour-Self-Rising 1 cup
7/8 cup all-purpose flour + 1 1/2 tsps baking powder + 1/2 tsp of salt |
| Gelatin 1 tbsp 2 tsps agar agar |
| Milk-whole 1 cup 1 cup soy milk OR 1 cup rice milk OR 1/4 cup dry milk powder + 1 cup water OR 2/3 cup evap milk + 1/3 cup water |
| Molasses 1 cup Mix 3/4 cup brown sugar and 1 tsp cream of tartar |
| Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar + enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter |
| Oil for baking1 cup 1 cup applesauce OR 1 cup fruit puree |
| White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup |
| Yeast-active dry1 (.25oz)
1 cake compressed yeast OR 2 1/2 tsps active dry yeast OR 2 1/2 tspsrapid rise yeast |
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