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Frankenmuth Bed and Breakfast (Bender Haus)

My husband and I are both retired so we fix breakfast together in the morning. Elden is in charge of fruit and I do the rest. If there is room at the table, we sit with our guests while they eat and, if they ask, tell them about Frankenmuth. I try to explain how a girl whose dad is from England and once lived in a big city ended up in small-town Frankenmuth where most of the relatives spoke German. Elden is 4th-generation here, and talks about how he was raised on the farm and all of the good things that, through the years, have helped Frankenmuth become the vibrant festival town it is today.

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Orange Breakfast Muffins

We spend Michigan's winter season at our home in Arizona and enjoy this recipe as an excuse to use up our own oranges. -- Beverly Bender, Frankenmuth Bed and Breakfast

Measurements and Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
2 beaten eggs
1 tablespoon grated orange peel
1 cup orange juice
1/3 cup oil
¼ cup orange marmalade

Thoroughly stir together the flour, sugar, baking powder, salt and baking soda.
Combine eggs, orange peel, orange juice and oil.
Fill greased muffin pans 2/3 full.
Bake 400 degrees 20 to 25 minutes.
Heat marmalade until melted, brush over tops of hot baked muffins

Tips and variations
Pecans, chopped fine, can be put over the top of the marmalade.

Cook Time: 20-25 minutes

Yields: 12

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