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Spiced orange muffins, but not always orange

Recipe: Baking and experimenting with fresh citrus fruit

The color difference in the muffins is subtle but apparent. The red pigments in the blood orange juice turn color when combined in a mixture containing baking soda.

The color difference in the muffins is subtle but apparent. The red pigments in the blood orange juice turn color when combined in a mixture containing baking soda. Kathy Morrison

So much citrus, so little time while it’s fresh and in season. My Washington navel is loaded, but the produce bins are, too – with Cara Cara oranges and clementines and blood oranges. I try all of them each year, but occasionally the home supply gets to be an overload. Time to get out the juicer or bake something delicious.

Oranges in a bowl and blood oranges on counter
 Muffin ingredients and some of my citrus.

I did both this week, choosing an orange cardamom muffin recipe to try. But I also wondered what they would be like if I used blood orange zest and juice. Well, the muffin recipe looked easy to divide, so I tried a side-by-side test: Half the batch got navel orange juice and zest, and the other got the gorgeous red juice and darker zest.

Scientists learn something even from a failed experiment, and I was no different. The upshot: The brilliant raspberry-red of the blood orange juice disappeared completely in baking, and the resulting muffin was an odd color,  a blue tone that reminded me of a muffin I had made with fresh blueberries. Turns out the juice’s red-causing anthocyanin pigments (which also occur in raspberries) react with the baking soda and change color.

The navel orange muffins, meanwhile, stayed a beautiful orange. So if you want to show off your citrus, bake the navel orange muffins, and serve a glass of blood orange juice alongside. The recipe below is a full batch of the navel orange version.

A note on the spice: The cardamom almost disappears into this muffin,  giving it additional flavor without overtaking the citrus. Cinnamon also could be used, but I might try some ground cloves next time for half the spice.

Orange spiced muffins

Makes 12


3/4 cup granulated sugar

2 eggs

½ cup vegetable oil

½ cup milk (plain yogurt also would work)

two piles of orange zest, orange on  left, blood orange on right
Zest from an orange, left, and blood orange.

Grated zest of 1 orange (½ tablespoon or more)

¼ cup freshly squeezed orange juice

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cardamom or cinnamon

 Crunchy or sparkling sugar, for topping, optional


Pan of 12 muffins
Orange on left, blood orange on right.

Heat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with oil or lining with cupcake papers.

 In a medium bowl, whisk together the sugar, eggs, oil, milk, zest and orange juice.

 In another bowl, stir together the flour, baking powder, baking soda, salt and cardamom. Stir in the wet mixture just until the flour is incorporated.

 Fill the muffin cups evenly. Top each with crunchy sugar, if desired.

 Bake 20 to 22 minutes, until golden brown. Allow muffins to cool for 5 minutes before removing from pan. Best served warm.


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A recipe for preparing delicious meals from the bounty of the garden.


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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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