Best 8 Citrus Stuffing Muffins Recipes

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

CITRUS-MANGO MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

CITRUS STUFFING MUFFINS

Steps:

• 1. Roughly chop the breads and spread out on a cookie sheet. Place in dry oven for about 10-15 minutes.
• 2. Sautee onions in butter in a small pot.
• 3. Add milk. Bring to a simmer but don't boil.
• 4. Add basil and thyme, cardadmom, salt, zest of 1 clementine and 1/2 lemon.
• 5. Stir and let simmer for a minute.
• 6. Pour mixture over bread on cookie sheet. Grate on zest of 1 more clementine and other 1/2 of the lemon.
• 7. Sprinkle on cinnamon sugar (if you don't have a cinnamon sugar grater, then use 1 tsp sugar and 1/2 tsp cinnamon).
• 8. Mix it all together with fingers.
• 9. Spray muffin tin and stuff mixture in. Sprinkle tops with graham cracker crumbs and push crumbs in with fingers. Bake 20 minutes at 350*.

STUFFIN' MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

STUFFIN' MUFFINS

Steps:

• Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

CITRUS MUFFINS

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

SMALL BATCH LEFTOVER STUFFING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
• Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CITRUS BURST MUFFINS

Steps:

• Preheat oven to 400°F; grease or line a 12 cup muffin pan.
• Combine flour, both sugars, baking powder and baking soda in a medium bowl.
• Combine milk, orange juice, oil and egg in a separate bowl.
• Add liquid ingredients to dry ingredients; stir just until ingredients are moistened.
• Stir in orange flavored craisins and orange peel.
• Divide batter evenly among muffin cups; sprinkle on tops with pecans and sugar.
• Bake for 18-20 minutes or until golden brown.
• Cool 5 minutes in pan then cool on wire rack.