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Sunshine Muffins

So quick you won’t believe it – you could sell a house with the baking aroma from these little gems!

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Ingredients
  1. 1 orange
  2. 1/2 cup orange juice
  3. 1 egg
  4. 1/4 cup oil
  5. 1 1/2 cups flour
  6. 3/4 cup sugar
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 1/2 cup raisins or dried cranberries(optional)
  11. 1/2 cup chopped nuts (optional)
Instructions
  1. Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.
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Join the discussion 24 Comments

  • Lynda Pickrell says:

    Love the Sunshine Muffins and I have company coming soon so they are in the oven. Had to get the recipe on line as my recipe books are all packed! Thanks for being there.

  • Angela we’re so glad our muffins are a hit with both old & new family and that you’re finding the website helpful 🙂

  • sharon tully says:

    A dear friend made these muffins when she invited me for coffee. I have IBS so she chose this recipe just for me. They are wonderful and I look forward to making them today, if possible.

  • JUDITH PRICE says:

    I love this muffin recipe and have misplaced my Best of Bridge. Are they still available somewhere? I was so stoked to find this recipe online. Thank you. I have been using this set of cookbooks for over 20 years…..thank you

  • JUDITH PRICE says:

    Made Sunshine Muffins today. I have always used fresh blueberries in place of the cranberries. Love the smell of my kitchen today. They are amazing. 5 stars! I am so glad I found this online. Need to either find my cookbooks or buy new ones!

  • Joan says:

    How do I make the sunshine muffins into mini muffins, temp etc.

    • Best of Bridge Editors says:

      Hi Joan, the Sunshine muffin recipe will yield about 36 mini muffins. Bake at the same temperature, but adjust the baking time to 10 – 12 minutes, check the oven at 10 minutes to avoid overbaking. Enjoy your mini Sunshines!

    • Michelle says:

      Love these muffins! Always add a bit of ground flax, and use chopped frozen or fresh cranberries instead of raisins

  • Rob says:

    Do you leave the orange peel on the orange?

    • Best of Bridge Editors says:

      Hi Rob, yes, the whole orange, including the peel goes into the muffin recipe. The muffins are delicious. Enjoy!

  • Cara J says:

    Can you make these without egg? They are my favorite muffins, but have a family member extremely allergic to egg…could applesauce work as a substitute?

    • Best of Bridge Editors says:

      Hi Cara, you can experiment with these single egg substitutes: 1/4 cup apple sauce or 1/4 cup mashed banana or flax egg (1 tbsp ground flax seed plus 3 tbsp water). The texture will likely be a little denser, so you might want to add and additional 1/2 tsp of baking powder.

  • Wilma says:

    Thank you
    5/5 for this recipe which I have made numerous times over the years.
    I found I was not eating my supply of oranges as quickly as I might like and dug this recipe out and LOVE that you use the entire orange – so so good.

    I have to say – I eliminated the oil and the sugar – to make it more healthy.
    They are sweet enough with the oranges, orange juice and raisins.

    I will make a batch and take them to our frontline workers as a THANK YOU.

    Take care

  • Darlene Oleksuk says:

    Can I substitute oat or coconut flour to make these gluten free? What other adjustment would be required? Thanks for your help.

    • Best of Bridge Editors says:

      Hi Darlene, a straight substitution with oat or coconut flour would not be recommended. We suggest you use a premixed gluten-free flour substitute – there are several great options on the market. Enjoy.

  • Diane Andrews says:

    Do you use thick skin navel oranges?

    • Best of Bridge Editors says:

      Yes, you can use the thick skinned oranges, however, you might want to remove a portion of the white pith to avoid the muffins from becoming slightly bitter.

  • Kathleen Coyle Davies says:

    Have just had this recipe sent to me from my cousin in Canada, and I live in Perth Western Australia, am going to make them today.

  • Janice Hill says:

    What can I use for 3/4 sugar?

    • Best of Bridge Editors says:

      Hi Janice, the sugar is needed to keep the muffins moist and tender. We have not tested this recipe with substitutions so we cannot guarantee good results. We have seen sugar substitution with mashed banana or apple sauce. Happy experimenting!

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