So Much To Make: citrus

Sunday, March 1, 2015

Crispy Coconut Orange Marmalade Muffins

I love oranges. And I ADORE coconut--especially toasted coconut. Add these two flavors to a baked good, and I'm pretty much a goner. I canned orange marmalade this winter, and we aren't using it up very quickly. So I decided to use it to flavor a new muffin recipe.

My dad is visiting this week, so he got to taste some fresh from the oven. His description: "Legendary." Hopefully you'll agree!

Crispy Coconut Orange Marmalade Muffins

Makes 24

Muffin Ingredients:

1/2 cup softened butter

1/2 cup granulated sugar

3 eggs

1 small instant vanilla pudding mix, dry

1 cup milk

2 1/2 cups flour (I used half whole-wheat on one batch and they turned out just as well!)

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups orange marmalade

Topping Ingredients:

1 cup shredded coconut

1/2 cup brown sugar

3 tablespoons flour

4 tablespoons melted butter

Instructions:

1. Preheat oven to 350°. Prepare muffin pans with cooking spray or cupcake liners.

2. In a medium mixing bowl beat softened butter and granulated sugar. Add eggs and beat well. Stir in pudding and milk until smooth.

3. In a separate bowl, whisk flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir to combine well. Stir in orange marmalade until well combined.

4. Fill muffin cups 2/3 full.

5. Prepare topping by stirring coconut, brown sugar, and flour together in a bowl. Pour melted butter on top of this, and stir until well combined. Sprinkle about 1 scant tablespoon on the top of each muffin before baking.

6. Bake muffins for 20 minutes. Remove promptly to cool.

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Sunday, July 13, 2014

Mango Pecan Salad with Orange Vinaigrette

This salad is incredible: orange glazed pecans, fresh mango and crisp bacon tossed with romaine and a light, citrus vinaigrette. This is some serious salad.

Here are your main ingredients. The orange glazed pecans are a delicacy all by themselves. Be careful not to nibble on too many--they're for the salad!

Maple Pecan Salad with Orange Vinaigrette

Ingredients:

1 medium head of Romaine lettuce, shredded

2 cups fresh mango, cubed

1 cup Orange Glazed Pecans (recipe below)

6 slices of bacon, cooked and chopped

1/3 cup Orange Vinaigrette Dressing (recipe below)

Directions:

Toss lettuce, mango, pecans, and bacon in a large salad bowl. Mix in dressing right before serving.

Orange Vinaigrette Dressing

Ingredients:

1/8 cup salad oil (I used avocado oil; canola or other mild-flavored oil would work)

1/8 cup fresh orange juice (about 1 medium orange)

1 Tablespoon apple cider vinegar

1 Tablespoon sugar

Directions:

Whisk together until fully incorporated. Refrigerate until ready to use.

Orange Glazed Pecans

Ingredients:

1 cup pecan halves

1 tablespoon butter

2 tablespoons brown sugar

1/2 teaspoon orange zest

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon water

Instructions:

In a small microwave-safe dish, melt butter in microwave (about 20 sec). Stir in remaining ingredients and microwave on high 90 seconds, stirring halfway through. Spread on wax paper to cool.