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Fresh orange flavor in
these muffins...
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½ cup |
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granulated
sugar |
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juice of 1
orange |
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2 cups |
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flour |
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1 tsp |
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baking soda |
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1 tsp |
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salt |
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1 stick |
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butter (½
cup), softened |
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1 cup |
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granulated
sugar |
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¾ cup |
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sour cream |
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½ cup |
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raisins |
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½ cup |
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chopped nuts
(optional) |
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1 tsp |
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grated
orange zest |
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1 |
Preheat oven to
375°F. Spray mini muffin pans with nonstick spray. |
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2 |
Combine ½ cup sugar
and orange juice in a small bowl; stir until sugar
dissolves. Set aside. |
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3 |
Sift flour, baking
soda and salt into medium bowl; set aside. |
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4 |
In a large bowl,
beat butter and sugar until creamy. Add sour cream and
flour mixture alternately, beating just until moistened
after each addition. Fold in raisins, nut (if desired)
and orange zest. The batter will be stiff. |
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5 |
Spoon batter into
prepared pan. Bake 12 to 15 minutes or until the muffins
test done. Let muffins sit in tins for about 10 minutes.
Gently remove muffins and dip tops quickly in orange
juice mixture. Place on a wire rack and let stand until
cool. |
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Yield: 2 dozen mini-
muffins |
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Cooking Tips |
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*You may also place muffins
on rack that is sitting on top of a rimmed cookie sheet. Drizzle
a teaspoon of the orange juice mixture on top of each muffin. |
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Recipe Source |
| Modified
from California Sol Food: Casual
Cooking from the Junior League of San Diego |