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These muffins are terrific for those who like a touch of tang in their baked goods. The orange juice adds just the right amount of sweetness.
3 eggs
1 cup sugar
3/4 cup oil
1 and 1/2 cups self-rising flour, or 1 and 1/2 cups regular Mishpacha Flour + 1 and 1/2 teaspoon baking powder + 1/2 teaspoon salt
zest and juice of 1 lemon
3/4 cup orange juice
3/4 cup Gefen Confectioners’ Sugar
2–3 teaspoons orange or lemon juice
Preheat oven to 350°F (180°C).
Beat the eggs and sugar until light and fluffy, about 8 minutes.
Turn off mixer and gently add the oil, flour, and lemon zest. Fold together until blended. Add both types of juice. Mix until blended.
Grease well a muffin tin and sprinkle with a bit of flour.
Pour batter into the cups until they are three quarters of the way full.
Bake for 20 minutes, or until a toothpick inserted into a muffin comes out dry. Remove from pan and allow to cool.
Place the confectioners’ sugar in a small bowl. Add 2 teaspoons orange or lemon juice and mix.
If the mixture is too thick, add an additional teaspoon of juice. Pour over muffins immediately.
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Yum, yum, yum! So light and fluffy. A big hit!