Fresh Orange Muffins

From: 5hungrykids

On Oct 19, 2009

I was excited to finally get to try these muffins. We rarely have orange juice on hand, so when we finally did, I tried this recipe. Unfortunately, my family didn't think much of these. They are not bad, but they aren't great either. I made exactly as written, but 20 minutes was too long as they were overdone. They browned on top, smelled burnt, but didn't taste burnt. Maybe the overbaking is why they didn't taste good for us. As there are a lot of great reviews I might try this again with a shorter cooking time. I do think a dusting of powder sugar would help also. Unfortunately, now, I am stuck with muffins no one will eat.

From: RachelB-KY

On Sep 13, 2009

These are amazing! I doubled the batch but didn't need to change a thing. I will definitely make over and over again. Thanks for the recipe!

From: Gita

On Apr 25, 2002

I made a batch for the ladies at work on Secretary's Day to have with their morning coffee. They were a big hit! The muffins were so easy to make and extremely moist and delicious. I was a little worried that the batter seemed thick (almost like corn bread) and that it would be "crumbly" when done. I added just one ingredient: I sprinkled the top of the muffins with powdered sugar. I will definitely make them again very soon. Thank you for this teriffic recipe!

From: Kree

On Feb 8, 2005

My mother used to make these muffins for me when I was younger, except that her recipe called for 1 1/2 cups flour and also had 1/2 tsp salt. I would recomment this recipe to anyone. These muffins are so delicious! UPDATE: I forgot to mention that I make these using Egg Beaters and applesauce in place of half the margarine. It works out great!