"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."

"Yes, I Randi L. Levin, aka The Muffin Lady, did write my own books and did so without a ghostwriter!"

Orange Muffins

Makes 6 large or 12 regular sized muffins


Preheat oven to 375° Fahrenheit

6-7 tangelos, or 5-6 large navel oranges

¾ cup sugar

1 tablespoon orange extract

2 eggs

½ cup canola oil

2 cups plus 1/4 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

1 inch long twig of orange balsam, finely minced (optional where available)

2/3 cup cranberries, chopped nuts, mini chocolate chips, or blueberries, (optional)


1. Wash and cut just the tops and bottoms off of each orange.

2. Cut each orange into sections and using a food processor, process all but 1-2 oranges using the grating wheel. You should have a little over 1 cup. Squeeze the juice from remaining oranges into the measuring cup to a measure of 1½ to 1 2/3 cups of grated oranges and juice. You may need to squeeze another half of an orange into the measuring cup, depending on the type and size of the oranges. (I recommend purchasing an extra orange or 2 just in case they are needed. If not needed, know that they won't go to waste, as you or the kids can easily gobble up the excess orange while the muffins bake in the oven.)

3. Thoroughly grease 6 sections of a large muffin pan (or 12 regular sized muffin pan sections) with pan spray.

4. Thoroughly mix together the eggs, sugar, oranges, oil, and orange extract in a mixing bowl. Add flour, baking powder, baking soda, and orange balsam. Mix all ingredients together until thoroughly incorporated.

5. Using a rubber spatula or large serving spoon, scoop the batter evenly into each prepared muffin section and drizzle the top of each muffin with a small amount of additional juice, if available.

6. Bake large muffins for 25-30 minutes or regular-sized muffins for 15-20 minutes, or until an inserted knife or toothpick comes out clean.

7. Remove all muffins from the pan within a minute or two to prevent further baking. Wrap each individually in plastic wrap. Do not store muffins in a plastic container or they will get too soggy and inedible.

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