Orange Muffins With Smoked Turkey

These creative mini muffin sandwiches combine the bright citrus notes of orange zest and raisins with the savory richness of smoked turkey. The tender, slightly sweet muffins provide a perfect backdrop for the salty meat and the floral, tart punch of quince jelly. This unique balance of sweet, salty, and tangy flavors makes for a delightful and visually striking appetizer or brunch item.

Cooking Method: Baking, Grilling, Smoking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 30

Calories: 1126.2

Description

These creative mini muffin sandwiches combine the bright citrus notes of orange zest and raisins with the savory richness of smoked turkey. The tender, slightly sweet muffins provide a perfect backdrop for the salty meat and the floral, tart punch of quince jelly. This unique balance of sweet, salty, and tangy flavors makes for a delightful and visually striking appetizer or brunch item.

Ingredients

1 cup Sugar
1/2 cup Unsalted butter
2 Eggs
1 teaspoon Baking soda
1 cup Buttermilk
2 cup Flour, sifted, all-purpose
1/2 teaspoon Salt
1 cup Raisins
Zest and juice of 1 orange
1/2 lb Smoked turkey breast, thinly sliced
3/4 cup Quince jelly

Directions

1
Preheat oven to 400F (200C). Butter mini-muffin tins generously.
2
In a large bowl, cream the sugar and softened unsalted butter until smooth and light.
3
Beat in the eggs one at a time until fluffy.
4
In a small bowl, stir the baking soda into the buttermilk until dissolved.
5
In a food processor, pulse the raisins and orange zest until finely ground.
6
Sift the flour and salt together.
7
Alternately add the flour mixture and buttermilk mixture to the sugar-butter mixture, beginning and ending with flour. Mix until just combined.
8
Fold in the ground raisins and orange zest mixture.
9
Spoon batter into prepared mini-muffin tins, filling each cavity about three-quarters full.
10
Bake until golden brown and firm to the touch, about 12-15 minutes.
11
Remove tins to a cooling rack and set them close together to retain heat.
12
While still warm, brush the tops of the muffins with orange juice and sprinkle with remaining sugar.
13
Let stand for 5 minutes, then turn out from pans. Cool completely on the rack.
14
Once cool, cut each muffin in half horizontally.
15
Cut the smoked turkey into small, bite-sized pieces. Place a small amount of turkey on the bottom half of each muffin.
16
Top the turkey with about 1/2 teaspoon of quince jelly. Cover with the muffin top and serve immediately.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1126.2kcal

% Daily Value *
Total Fat 29.1g45%
Saturated Fat 16.8g85%
Cholesterol 158.9mg53%
Sodium 2515.9mg105%
Total Carbohydrate 202.8g68%
Dietary Fiber 5.5g22%
Sugars 109.0g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The combination of sweet muffins, salty turkey, and tart quince jelly is key. Do not skip the quince jelly as it provides the necessary acidity to cut through the sweetness.

Use a mini-muffin tin for the correct portion size. If using a standard muffin tin, adjust baking time to 18-20 minutes and cut the muffins into quarters for assembly.

Muffins can be baked ahead of time. Store cooled muffins in an airtight container at room temperature for up to 2 days. Assemble sandwiches just before serving to prevent sogginess.

If quince jelly is unavailable, apple jelly or cranberry sauce can be used as a substitute, though the flavor profile will differ slightly.

Keywords: orange, muffins, smoked turkey, quince jelly, brunch, savory sweet, mini sandwiches, citrus, raisins, buttermilk, holiday appetizer, party food, afternoon tea, unique flavors, baking

Read it online: https://www.chefs-mate.com/recipe/orange-muffins-with-smoked-turkey/