Double Orange Muffins
Double Orange Muffins recipe
Yield
12 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | each |
eggs
|
|
| ¾ | cup |
orange juice
|
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
orange zest
grated |
|
| 1 | each |
eggs
|
|
| 177 | ml |
orange juice
|
|
| 59 | ml |
butter
|
|
| 15 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 400℉ (200℃).
Grease 12 muffin cups or line with paper liners; set aside.
Combine dry ingredients (including orange peel) in medium bowl.
Combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup ½ full.
Bake 18 to 20 minutes, until golden brown.
Let cool in pan on wire rack 5 minutes.
Remove from pan.
Serve warm or at room temperature.
