Lemony Orange Muffins Recipe




Lemony Orange Muffins Ingredients

1 cup sugar
2/3 cup shortening
2 eggs
2 tbsp lemon juice, fresh squeezed
3 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
1 cup milk
1 h
1 orange glaze
1 1/2 cup powdered sugar
3 tbsp orange juice, fresh squeezed may need 4
2 tbsp grated orange zest (will probably n, eed 2 oranges)
1 h
1 orange butter
3 tbsp powdered sugar
2 tbsp grated orange zest (will probably n, eed 2 oranges)
1/2 cup unsalted butter, softened

A Recipe for
Lemony Orange Muffins

 

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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This is a recipe for Lemony Orange Muffins from the recipe cookbook of Recipes-to-go (Bread)


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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

Miss Piggy



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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.

Mark Twain



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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

Miss Piggy



Lemony Orange Muffins

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”

Steven Wright






Lemony Orange Muffins Directions

In a large bowl, cream together sugar, shortening, eggs and lemon
juice. Sift together flour, baking powder, salt and nutmeg. Add to
creamed mixture alternately with milk. Stir with spoon. Do not
overmix. Fill greased or paper lined muffin pans 1/2 to 2/3 full.
Bake at 350 degrees for approximately 20-25 minutes. Brush muffins
with Orange Glaze while still warm. Let muffins cool. Serve with
Orange Butter. Makes 24. From Colorado Bed & Breakfast Cookbook -
The Queen Anne - Denver, CO.

Formatted for MM by Pegg Seevers 7/19/97

Serves: 24

 

 

 

 

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