Miniature Orange Muffins
Yield
1 batchPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | x |
orange juice
squeezed from one orange (about 1/2 cup) |
*
|
| ½ | cup |
butter
|
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 1 | x |
orange juice
squeezed from one orange (about 1/2 cup) |
*
|
| 118 | ml |
butter
|
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃). Grease miniature muffin cups.
Mix sugar and orange juice. Set aside for dipping after muffins are baked.
Cream butter and sugar.
Add sour cream alternately with the dry ingredients, just until moistened.
Fold in orange peel, raisins, and nuts (the batter will be stiff).
Bake at 375 for 10 to 12 minutes.
While still warm, dip muffins in the sugar-orange juice mixture.
Makes about 36 miniature muffins.
