Elizabeth's Orange Blossom Muffins Recipe

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Elizabeth's Orange Blossom Muffins

Lynnda Cloutier


During the holiday season, cereal for breakfast just doesn't seem right. These muffins, which are a particular favorite of my daughter, get the day off to a wonderful start. Source: unknown

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1/2 cup sugar, divided
4 tsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
2 cups packaged biscuit mix (such as bisquick)
1 beaten egg
1/2 cup orange juice
2 tbsp. cooling oil or melted shortening
1/2 cup orange mamalade
1/2 cup chopped pecans

Directions Step-By-Step

For the topping, mix 1/4 cup of the sugar, the flour, cinnamon and nutmeg. Cut in butter or margarine til mixture resembles coarse crumbs. Set topping aside.
Preheat oven to 400. In a bowl, stir together biscuit mix and remaining 1/4 cup sugar. Make a well in the center. In another bowl, mix beaten egg, orange juice and cooking oil. Add egg mixture to dry ingredients. Stir just til moistened. Stir in marmalade and pecans.
Grease muffin pan or line with paper bake cups; fill cups 2/3 full. Sprinkle topping over each. Bake about 20 minutes or til golden. Makes 12

About this Recipe

Course/Dish: Other Breakfast, Muffins