Recipe finder
Orange-Nut Muffins
- Yield: 12 muffins
- Prep 15 mins
- Bake 18 mins
Ingredients
-
1 2/3
cups
all-purpose flour
-
1/2
cup
granulated sugar
-
1
teaspoon
baking soda
-
1/8
teaspoon
baking powder
-
1/8
teaspoon
salt
-
1
beaten egg
-
1/2
cup
buttermilk or sour milk*
-
1/3
cup
frozen orange juice concentrate, thawed
-
1/3
cup
butter, melted and cooled
-
1/3
cup
chopped walnuts
-
1/2
cup
sifted powdered sugar
-
1/2
teaspoon
finely shredded orange peel (optional)
-
Orange juice
Directions
- In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture.
- In medium bowl, combine egg, buttermilk, orange juice concentrate, and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
- Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
- In a small bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12 muffins.
Note
- * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Nutrition Facts
(Orange-Nut Muffins)
sodium (mg) 199, iron (mg) 1, calcium (mg) 20, chol. (mg) 32, sat. fat (g) 4, vit. A (RE) 52, carb. (g) 29, Fat, total (g) 8, cal. (kcal) 195, vit. C (mg) 12, pro. (g) 3, fiber (g) 1