The Road to Hell is paved with Oranges….
I always mean well. Doing my shopping, I make the usual rounds through the produce section…
Fruit …. “Yeah – I really need to start eating more fruit… I can eat a bag of oranges in a week…”
Oranges… Check, check, checky,…. Check!
In itself, I probably could eat a bag of sweet, juicy, peel-able oranges.. but they never look quite as good sitting in the fruit bowl as they did under the produce enhancing lights in the market….. so I don’t eat them… well, not right away… well… not at all.
Then the next week rolls around, and I’m back at the produce counter grabbing another bag of oranges. Because (you know) I let the other ones dry up and turn to wrinkle town. So now there’s TWO bags of oranges not getting eaten in the fruit bowl, and if I don’t do something quick, shortly they’re going to have some less wrinkly relatives joining them come the next Monday.
I ended up grating and juicing all 2 dozen oranges. And since I bought orange juice, (yeah yeah… sue me) I didn’t really feel like drinking the stuff I squoozed. The quart of fresh juice and the 3 cups of zest went into the freezer.
Today, I’m utilizing the oranges. It’s Intense Orange Muffin Day.
Intense Orange Muffins
Makes 1 Dozen
1/2 Cup Vegetable Shortening (or Butter)
1 Cup Sugar
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Cups All Purpose Flour
1/4 Teaspoon Salt
1/2 Cup Orange Zest
1 Cup Orange Juice
1/4 Cup Mayonaisse
For the Syrup:
1/2 Cup Raw Sugar
1/2 Cup Orange Juice
2 Ounces Orange Liquor
Muffin Tin (12 Holer)
- Preheat the over to 375
- In the mixing bowl, cream the shortening and sugar until fluffy
- Add the eggs and beat until light and fluffy
- Add the vanilla, baking powder, soda and salt and beat to incorporate
- Add the zest and 1/2 of the flour and beat to incorporate
- Add the Orange Juice, Mayonnaise and last cup of flour and beat to mix
- Liberally spray the muffin tins with the spray and fill to 3/4ths full
- Bake at 375 for 10 minutes, then lower the temperature to 325 and bake for an additional 15 minutes.
- Cool in the tins for 5 minutes then move the muffins to a rack
- Pour the prepares syrup (about 1 Tablespoon) over each WARM muffin and allow to cool completely on a rack.
To make the syrup:
- Heat the orange juice and raw sugar over medium high heat until the sugar melts.
- Continue cooking until the liquid reduces by 1/2
- Add the liquor, remove from the heat and allow to cool while the muffins are baking