1 vegetable cooking spray
2 cup unbleached all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large orange
1/4 cup milk, or more as needed
1/3 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cup pecans, coarsely chopped and toas
ORANGE GLAZE
1 orange, finely grated zest of
1/3 cup fresh orange juice
1/3 cup sugar
A Recipe for
Glazed Orange Muffins
Hungry men think the cook lazy. |
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It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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This Recipe for Glazed Orange Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
An empty belly is the best cook. |
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If you enjoy this Glazed Orange Muffins Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Glazed Orange Muffins from the recipe cookbook of Recipes-to-go (Bread)
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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| Christopher Morley |
My mother's menu consisted of two choices: Take it or leave it. |
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Life is uncertain. Eat dessert first. |
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Preheat the oven to 400øF. Spray 12 muffin cups with vegetable cooking
spray or line with paper liners. In a large mixing bowl, combine the
flour, sugar, baking powder, and salt. Grate the zest of the orange
and juice it. Add enough milk to the orange juice to measure 1 cup
plus 2 tb and 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 with as few strokes as possible.
Fold in the orange zest and pecans.
Spoon the batter into the prepared muffin cups, filling each one 1/2
to 2/3 full. Bake until golden and fragrant, 15-20 minutes.
Meanwhile, prepare the orange glaze: In a small pan, bring the orange
zest and juice and sugar to a boil, stirring to dissolve the sugar.
Turn down the heat and let simmer until thickened, 4-5 minutes. Let
cool slightly. The glaze should be liquidy so that it soaks into the
muffins. Let muffins cool 2-3 minutes, then brush the tops with the
warm glaze, or drip it over them with a spoon. Serve warm. Sticky and
good -- real good!
Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
Beach, CA
Serves: 12
Glazed Orange Muffins Recipe brought to you by Recipes To-Go