Friday, January 30, 2009

Friday January 30, 2009

Tomorrow early, I have a potluck and speaker meeting to attend. I volunteered to bring bacon and some kind of bread, so I thought muffins woulod be a good and easy carry along. I spent a little time cooking bacon in the oven, which is absolutely the best and easiest way to cook large amounts of it. I cooked 3 pounds. Of course, I was the most popular girl in the house, with those smells wafting through the air! lol I use large cookie sheets lined with foil. Easy clean up is the best part, when you're a lazy cook like I am.

I made 2 different kinds of muffins. One is a banana crunch muffin with a streusel topping on it. It's a pretty basic muffin. I like them because they are moist and don't dry out as quickly as other muffins do when you don't eat them all the day they're made. :) There's only the 2 of us, so I like to make muffins like this. I always have overripe bananas in my freezer. When they start getting too ripe, I peel 'em and throw 'em in a ziplock freezer bag. Voila!

The second muffin is called Millie's Orange Blossom muffin. It's a recipe I use often because I like orange muffins. This is one of those recipes on a browned card in my recipe box, that someone gave me when I was a new bride. It's a little more labor intensive, just because you have to squeeze an orange. lol Actually, you could use regular orange juice, but I never have that on hand.

The picture above is Millie's orange blossom muffin. It's a lovely golden brown with orange flecks in it. It does have nuts--pecans--in it. If you don't eat nuts, you could easily leave that out.

So....for Orange Blossom Muffins, you'll need:

2 cups Bisquick or any baking mix 6 TBSP sugar~divided

1 egg 4 1/2 tsp. all purpose flour

1/2 cup orange juice 1/2 tsp ground cinnamon

1/2 cup orange marmalade 1/2 tsp. ground nutmeg

2 tablespoons canola oil 1 TBSP cold butter

1/4-1/2 cup chopped pecans


In a small bowl, combine 2 TBSP of the sugar, the flour, cinnamon and nutmeg. Cut in butter until it's crumbly Set aside for topping.

Place the biscuit mix in a bowl. Combine the egg, orange juice. marmalade, oil and remaining 4 TBSP sugar. Mix well. Stir this into the biscuit mix just until moistened. One of the tricks to making tender muffins is to NOT over beat the ingredients. So, just stir until it's mixed. There will be lumps. Fold in the pecans with as few strokes as possible.

Coat the muffin cups with nonstick spray, or use paper liners. Fill 2/3 full with batter. Sprinkle with the crumb mixture.

Bake at 400 degrees for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Serve warm.

Bon Apetit !


  1. Hi Akannie!
    I can't wait to try this recipe--orange is one of my very favortie flavors. I would love to try it will a bit of cranberry jelly! I think it's going to land right on my belly--what the heck, I'm going to make them!

  2. Hey there!
    Thanks for the Birthday Wishes!!
    And I too use the bacon on foil in the oven method! God those muffins look delicious. I can't think of anything better to have with a muffin. I hope you are having a good weekend!

    Hope to speak to you again,

  3. Love it, craving muffins like crazy. Love orange blossom too.



Please leave a comment ! I love hearing from you...