Recipe: Dairy Hollow House Soup and Bread p. 366
These muffins were so yummy! I didnt' have oranges, but Tangerines worked great. Also very sticky. Next time I will defiantly be sure to have some pecans to add.
GLAZED ORANGE MUFFINS
- 2 cups flour
- 1/2-3/4 cup sugar (depending on your taste)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large or 2 small oranges
- 1/4-1/3 cup milk, as needed
- 1/3 cup butter, melted and cooled
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup coarsely chopped pecans, lightly toasted
Orange Glaze:
- zest of 1 orange
- 1/3 cup fresh orange juice
- 1/3 cup sugar
Preheat oven to 400 deg. F. Spray muffin cups with cooking spray. (you can use paper cups, but I think it works better not too, because they can soak up more of the glaze that way.)
Combine flour, sugar, baking powder, and salt in a large bowl. Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure 1/2 cup plus 2 tablespoons, pour it into a second bowl. Add the butter, egg, vanilla, and baking soda and whisk until blended. add the wet ingredients to the dry and combine using as few strokes as possible. Fold in orange zest and pecans.
Spoon into prepared muffin cups, 2/3 full. Bake until fragrant and golden, 15-20 minutes.
While muffins are baking, prepare the orange glaze. In a small pan, bring the orange zest juice and sugar to a boil. Stir to dissolve sugar. Turn the heat down and let it simmer until slightly thickened. The glaze should be thinnish, so the muffins soak it up.
Let the muffins cool 2-3 minutes then brush or drizzle them with the glaze. Serve warm.
