Orange Blossom Mini-Muffins
- Active Time 15m
- Total Time 30m
Makes twenty-four 1 3/4-inch or ten 2 1/2-inch muffins
Make a basket of these light and airy muffins for a special occasion. Each is adorned with shredded orange peel and a dusting of sugar.
- 2 teaspoons plus 1/2 cup sugar, divided
- 3 teaspoons finely shredded orange peel
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup butter or margarine, melted
- 2 tablespoons frozen orange juice concentrate, thawed
Lightly grease a 24-cup mini muffin pan or a 12-cup muffin pan or line with paper baking cups; set aside. In a small bowl, combine 2 teaspoons sugar and 1 teaspoon shredded orange peel. Press the peel into the sugar with the back of a spoon; set aside.
In a large mixing bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, and 2 teaspoons finely shredded orange peel. In a small mixing bowl, combine the egg, milk, melted butter or margarine and orange juice concentrate. Add to the flour mixture, stirring just till moistened. (The batter should be lumpy.)
Spoon the batter into the prepared muffin cups, filling the mini cups three-fourths full and the larger cups two-thirds full. Sprinkle the tops with the sugar-orange peel mixture. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins and about 20 minutes for large muffins. Remove the muffins from pans; cool slightly on racks.
Serving size = one 1 3/4" muffin
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
71 calories; 2g total fat; 14mg cholesterol; 32mg sodium; 11g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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