These adorable young ones consume the entire orange! Precaution: Once the batter is ready to fry, do not taste it. You might choose not to make the muffins at all since they taste so fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 thin skinned orange, cut into eighths and seeded
- 1 egg
- ½ cup buttermilk
- ½ cup chopped pitted dates
- ½ cup butter
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
- Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
- In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don’t mind any lumps that may be present. Fill muffin tins to just under rims with batter.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 207 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I did a double batch. Lowered the sugar and cloves.. tastes good but were overdone and I only did them for 18 min. So keep a good watch. Think I will check them at 15. minutes next time
Good recipe. I changed and reduced the sugar for date puree and replaced half the butter by applesauce. I added a tiny bit of dark chocolate chip too. They turned out good!
These muffins are addictive! Made exactly as instructed. I found that it made 14 instead of 12 muffins. I love the taste of these and I think the sweetness level is right on. I do notice the slight bitterness from keeping the pith on, so next time I think I will take the time to peel and zest the orange. Thank you for the great recipe!
My family gobbled these up. Much easier to blend the whole orange instead of grating the peel and then juicing it. I suggest blending the oranges first so that they get really small and then adding the other ingredients. I used half the flour and the rest oatmeal, and they turned out a little crumbly. But I love oatmeal in muffins, so I didn’t mind. I also used less sugar and it was plenty sweet. I would have liked bigger date chunks, so next time I’ll put them in with the flour and not in the blender. Oh, and I used half the amount of cloves, since I don’t like cloves and added some cinnamon and nutmeg because I love that combination of spices.
No changes made, absolutely perfect.
My boys and their friends gobbled these down. This recipe is a keeper. I made 2 substitutions-almond milk for the buttermilk and cut the sugar down to 1/2 cup. Perfect.
Great muffins! I left out the dates and made mini muffins. I had to reduce the cook time to about 11-13 minutes and it was moist.
These were very good, and they smell wonderful while they are baking. I followed some of the other reviewers advice, and halved the cloves, and ginger. I think I will use the full amount next time though.
I also reduced the amount of cloves to 1/4 tsp as others did. I also added some crystallized ginger and skipped the powdered ginger. Tasty!
These were so good! There was “something” that made you want to keep eating them. I reduced the cloves and ginger to 1/2 teaspoon, due to personal preference. I liked the result and will do that next time as well. I also added some chopped walnuts. I didn’t really taste the orange, but the texture was very good and the dates were delicious.
So GOOD!!!! This was such a surprise. I loved the technique of putting the wet ingredients into the blender. It made for a quick and easy breakfast/snack. You can barely taste the dates which is great if you have any date haters. Absolutely wonderful recipe to play around with too. Cinnamon can easily be used instead of cloves, and the sugar can quite easily be reduced without losing any flavour. Thanks to the submitter. The amount of ginger powder is perfect.
These are really, really good! I cut the cloves and ginger down to 1/2 tsp each, other than that I followed the recipe. I love the orange taste, and that they are not overly sweet. The house smells wonderful while these are baking too! Thanks for sharing the recipe!
What a fun twist! I loved blending up the wet ingredients with my immersion blender. I followed this recipe closely, only replacing a small portion of the flour with whole wheat. Still, I had to decrease the temp to 375F half way through and still had some blackened bottoms. The spices were fine.
Great recipe. I modified it slightly by using 1/2 cup of brown sugar instead of white, used 1 cup of white flour and 3/4 cup of whole wheat stone-ground flour instead of just white flour. Also, I did not have dates so I used figs instead and it worked wonderfully. Thank you for the recipe, this one is definitely a keeper!
Love the combination of orange and dates. A bit too sweet for us but it is easy to cut back on sugar for individual tastes. Do suggest that butter is used (and at room temperature) because that is where you get the wonderful flavor. Also find that 1 tsp. baking powder and 1/2 tsp. of baking soda works well. Sometimes you can taste baking soda and it takes away from the flavor.
Very good. I used only 1/2 cup of sugar, and reduced the cloves to 1/4 tsp and the ginger to 1/2 tsp. They were plenty sweet and browned well with the reduced sugar. Next time I may reduce the ginger a little more.
too much spice
These were great! I’m going to wait to see how they are tomorrow, but right out of the oven the ginger and cloves were just a tiny bit too much (and I love cloves…). Only changes were to replace 3/4 cup of the flour with whole wheat, and I forgot to blend in the butter so I melted it and whisked it in before adding the dry ingredients. Love the orange and date combination!
I adapted this recipe by adding more dates (dates are very sweet naturally), less sugar (1/4 cup) and by replacing the butter with a banana! Much healthier but still very sweet and tasty! Loved it! I would definitly make that recipe again.
Very tasty! Next time I will decrease the ginger and cloves as one baker recommended. Otherwise, my only comment is that the dough was very thick compared to other muffin recipes, but in the end, they turned out great – even separating from the paper muffin cups once cooled. Also, I replaced the egg with a ‘flaxseed egg’ (two parts warm water, one part ground flax seeds, blended with the rest of the blended items). Delicious!!
Really yummy! I added a cup of fresh cranberries and they turned out amazing! The second time I made them I added a tbsp of pumpkin puree along with the cranberries and again they tasted great (although the pumpkin & the orange turned them slightly green!) A really great recipe that I’ll be making again!