Lemon Orange Muffins

Lemon Orange Muffins


  • Cooking spray
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tsp. baking soda
  • ¼ tsp salt
  • ¾ cup low-fat buttermilk
  • 2 tbsp. butter, melted
  • 2 tbsp. canola oil
  • 1 tbsp. grated orange rind
  • 2 tsp. grated lemon rind
  • 1 large egg
  • 1 tbsp. turbinado or granulated sugar
  • Candied zest (optional)

Preheat the oven to 375 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, sugar, baking soda and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, butter, canola oil, orange rind, lemon rind and egg. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with turbinado sugar. Bake at 375 degrees F for 15 minutes or until muffins spring back when touched lightly in center; place on a wire rack. Top with candied zest, if desired. Serve warm or at room temperature.

Candied zest:

Use a sharp vegetable peeler to remove the peel from 2 medium sized lemons, limes or oranges or 1 grapefruit. Reserve the fruit for another use. Scrape the bitter white pith from the back of the peel with a small paring knife; discard pith. Cut peel into ¼ inch thick strips 3 inches in length. You’ll get about 40 strips per fruit. Combine ¼ cup sugar and 2 tbsp. water in a saucepan to make a simple syrup. Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves. Add peel, cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain through a sieve, shaking off excess moisture to prevent clumping. Discard liquid. Separate pieces of rind and allow the pieces to air dry on a sheet of wax paper. Place ¼ cup sugar and citrus pieces in a bowl; toss well to coat.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Apple And Cranberry Muffins With Walnuts

Apple And Cranberry Muffins With Walnuts


  • 3 ½ cups all-purpose flour
  • 3 cups peeled and finely chopped apples
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ¾ cup dried cranberries
  • 1 ½ tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 2 large eggs, slightly beaten
  • 1 cup chopped walnuts
  • 1 ½ tsp. vanilla extract

 Preheat the oven to 350 degrees F. Lightly grease or line with paper two 12-cup muffin tins. In a large bowl, combine the flour, apples, sugar, salt, baking soda, cranberries and cinnamon. Stir in the oil, eggs, walnuts and vanilla. The batter will be stiff. Fill each muffin tin 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted in the center of each muffin comes out clean.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.



Getting Ready For Thanksgiving

These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins


  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional


In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  http://www.thasc.com

Chocolate Muffins- Sweet Treat Saturday

Chocolate Muffins
Chocolate Muffins

Rich chocolatey goodness!


  • 1 cup milk chocolate chips
  • 1/3 cup unsalted butter
  • ¾ cup buttermilk
  • ½ cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 & 2/3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • powdered sugar


  1. Preheat the oven to 400 degrees. IMG_0699Line a muffin tin with 12 paper liners and then place on a cookie sheet.
  2. In a small saucepan, melt the milk chocolate chips with the butter over low heat. Remove from heat and cool 10 minutes.
  3. Pour the chocolate-butter mixture into a large mixing bowl and add buttermilk, sugar, egg and vanilla. Blend ingredients until smooth with a whisk.
  4. With a spatula, stir in flour, baking soda and salt. Fold in the white chocolate chips. Spoon the batter equally between the paper liners.
  5. Bake for 20-25 minutes, or until the tops of muffins are puffed and slightly cracked. Remove muffin tin from oven and let stand at least 5 minutes before removing the muffins to cool on a wire rack. Dust with powdered sugar.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.