Tuesday, February 4, 2014

Glazed Orange Muffins

Look, it's my recipe, and I call them muffins. But if you want to call them cupcakes, well, I can't exactly argue with you.

Make them without the frosting if you can't face that much sugar in the morning.

Serve them for brunch. Whatever!

But these are so easy, and so good. Just make them.

Orange Muffins
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
zest and juice from 1 large or 2 small oranges
5 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Orange Glaze
1 tablespoon very soft butter
1 cup powdered sugar
1 tablespoon orange juice
remaining orange zest

12 pecan halves, optional
cooking spray or cupcake liners

In a large bowl, whisk together the flour, baking powder and salt. In a medium-sized bowl, whisk together half the orange zest, half a cup of juice, and the remaining ingredients. Pour the wet ingredients into the dry, stir gently to combine. Divide the batter among twelve sprayed or lined tins and bake for 20 minutes at 375.

While muffins are baking, whisk together butter and powdered sugar. Stir in juice and zest to make a very thick glaze. Remove from muffin tin and allow muffins to cool for five minutes, dollop a spoonful on each muffin and top with the optional pecan half. Serve warm.

Makes 12 muffins.

Adapted from Dairy Hollow House Soup and Bread, by Crescent Dragonwagon.

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