Whole Orange Date Muffins
Have you ever made muffins in a blender? And used a whole orange, skin and all? Trust me - you will not believe how moist, tender and yummy these are!
And Jim, a listener to Sacred Heart Radio (where today I talked about dates and their ancient Biblical history along with sharing this recipe) is going to make these gluten free and in his Vitamix. Let us know how they turn out, Jim.
One more thing, someone asked why I suggested a regular juice orange and not a navel. The juice orange skin is thinner. If you have to use a navel, cut it up real small since the thick skin might not blend well. And use a smaller navel so that the amount of juice you get will work in the recipe.
Use a regular juice orange, not the thick skinned navel.
1 juice orange, about 8 oz, with peel, washed and dried
1/2 cup orange juice
1/2 cup chopped dates – can buy already chopped
1 stick butter, cut up and softened to reach room temperature
1-3/4 cups all purpose flour
3/4 cup sugar
1 teaspoon each: baking powder and soda
1/2 teaspoon salt
Preheat oven to 400. Cut orange into 8 or so small pieces and remove seeds. Put orange pieces, juice and dates in blender. Puree. Add egg and butter and blend. It will look curdled. Set aside. In large bowl, mix flour, sugar, baking powder, soda and salt. Pour orange mixture over top and stir gently to combine. Pour into sprayed muffin tins, filling about 2/3 full, and bake 15-20 minutes, until top springs back when pushed with finger. Don’t overbake. Makes 12 muffins, or about 18 mini-muffins. (If making mini-muffins, check after about 10 minutes).
Orange Butter with Orange Liqueur
Yummy with muffins, scones or biscuits. Makes about 1-1/4 cups or so.
Zest of 1 large navel orange, finely chopped
1/4 cup sugar
1/2 cup unsalted butter, at room temperature
1/4 cup orange juice
Orange liqueur – a generous tablespoon or so
Process orange zest and sugar. Add butter and mix together until creamy and fluffy, slowly add juice and liqueur a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm muffins.
Tip from Rita’s kitchen:
Freeze it! Spread on sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.