Orange Spice Muffins
Yield
1 dozenPrep
20 minCook
25 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ¼ | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
orange juice, concentrated
thawed |
|
| 1 | large |
oranges
grated zest only |
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 6.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 6E+1 | ml |
butter
melted |
|
| 15 | ml |
orange juice, concentrated
thawed |
|
| 1 | large |
oranges
grated zest only |
|
| 79 | ml |
brown sugar, light
packed |
*
|
| 15 | ml |
sugar
|
|
Directions
Preheat the oven to 400℉ (200℃).
Butter 12 muffin cups. Sift together the flours, baking powder, ¾ teaspoon of the cinnamon, the cloves, nutmeg, and salt.
In a separate bowl, beat the egg with the sour cream, butter, and orange juice.
Stir in the orange zest and brown sugar and mix well.
Add the sour cream mixture to the dry ingredients and stir until just combined.
Fill the prepared muffin cups about three-fourths full.
Combine the sugar with the remaining ½ teaspoon cinnamon and sprinkle over the muffins.
Bake in the preheated oven for 20 to 25 minutes or until lightly browned and springy to the touch.
Allow the muffins to stand for 5 minutes before turning them out onto a wire rack to cool.
Serve warm.
