My mother-in-law, affectionately known as Grandma Pumpkin, has one recipe that is zealously guarded by granddad and coveted by her kids: her melt-in-your-mouth orange blossoms. Lucky for us, she has finally agreed to share her secret!
The recipe, adapted below to accommodate our allergies to dairy and egg, was given to her 35 years ago by a colleague. She said she has been making them for special holidays like Easter ever since. Here they are:
Morning Glory Orange Blossoms
Makes 60-72 mini-muffins
Preheat oven to 350 degrees
Ingredients for muffins:
- 1 1/3 cups granulated sugar
- 1 1/2 cups flour of choice
- 1 1/2 tspn baking powder**
- 1/2 tspn salt
- 2 tspn vanilla extract
- 3/4 cup silken tofu* (to replace 3 large eggs)
- 1/2 cup water or orange juice
- 1/3 of grated orange and lemon peels from glaze
- dairy-free margarine
Ingredients for glaze:
- 1 ½ – 2 lbs powdered sugar
- 2 lemons
- 2 oranges
Directions for muffins:
- Whisk together the dry ingredients in medium bowl.
- Beat together the silken tofu, water or orange juice, vanilla and reserved grated rinds.
- Add to the dry ingredients to blend.
- Coat muffin tins with dairy-free margarine.
- Spoon scant tablespoon of muffin batter into each cup.
- Bake at 350 degrees for 10 minutes or until just lightly brown around the edges.
- While warm, dip the muffins in the glaze to coat and place on cookie sheet to set.
- It works best to glaze one tin at a time. When muffins are removed from the oven, loosen from the tin and drop all the muffins in the glaze at one time to absorb glaze.
- Once set, can be stored in the refrigerator or at cool room temp.
Directions for glaze:
- Grate the rind of the 2 lemons and 2 oranges.
- Reserve 1/3 of the grated rinds for the muffin mixture.
- Squeeze juice from the lemons and oranges (about 1 – 1 ½ cups).
- For 1 cup of juice, add 1 ½ lbs of powdered sugar. For more juice add up to 2 lbs of powdered sugar. (To test, drop a few drops of glaze onto a plate and let set up; if it doesn’t set, add more sugar.)
- Whisk together grated rinds, juice and powdered sugar in a large mixing bowl until blended.
* To substitute for egg allergy, I use the softest tofu (silken tofu), ¼ cup tofu per egg. You may need to add more water (1/4-1/2 cup) to bring the batter to a cake-like consistency.
**If using egg-substitute, increase the baking powder by 1 teaspoon. Too, for a corn allergy, be sure to buy the baking powder and powdered/confectioners sugar that do not contain cornstarch.
We hope you enjoy our family treat! As always, please check all ingredients to be sure they account for your specific food allergies and restrictions. Let us know what you think!
Photo provided courtesy of shutterstock.com.