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Orange Spice Muffins

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Submitted by slww

YIELD

1 dozen

PREP

20 min

COOK

25 min

READY

50 min

Ingredients

1 237
1 237
1 15
TABLESPOON ML BAKING POWDER
1 ¼ 6.3
TEASPOONS ML CINNAMON
ground
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML SALT
1 1
LARGE LARGE EGGS
1 237
CUP ML SOUR CREAM
4 6E+1
TABLESPOONS ML BUTTER
melted
1 15
TABLESPOON ML ORANGE JUICE, CONCENTRATED
thawed
1 1
LARGE LARGE ORANGES
grated zest only
79
CUP ML BROWN SUGAR, LIGHT
packed *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 499 46% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 280mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 24%
Sugars g
Protein 23g
Vitamin A 18% Vitamin C 52%
Calcium 19% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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