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These moist, fruity muffins are packed with hearty ingredients and spread with a creamy orange-flavored frosting. Served with coffee, they're a favorite with Christmas guests.
Nutritional Facts 1 serving (1 each) equals 406 calories, 20 g fat (5 g saturated fat), 51 mg cholesterol, 294 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Merry Christmas Muffins in Country Woman Christmas Annual 1998, p12
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Dec. 24, 2010 by MissusJenn
I wanted a special muffin to share with my family on Christmas Eve. I did a search on TOH and found this recipe. I just ate the first muffin, still warm from the oven, and it was delicious! I don't care for frostings, so I'm going to serve the muffins without. They are good enough to stand on their own.About halfway through the recipe I began to worry that something wasn't right. After mixing the eggs, oil and vanilla with the dry ingredients, the batter was the consistency of cookie dough. I was worried that they would be too dry. After adding the grated carrots, the batter was more moist. When all of the ingredients were mixed together the batter was the consistency you would expect for muffin batter.The muffins came out nice and brown. I baked them for the 30 minutes called for in the recipe. My oven is usually right on. Next time I think I will bake them about 3 minutes less so they aren't quite so well done. They are still delicious, but a little darker than I normally prefer my muffins.This is a great muffin recipe -- many flavors and textures in each bite!
I wanted a special muffin to share with my family on Christmas Eve. I did a search on TOH and found this recipe. I just ate the first muffin, still warm from the oven, and it was delicious! I don't care for frostings, so I'm going to serve the muffins without. They are good enough to stand on their own.
About halfway through the recipe I began to worry that something wasn't right. After mixing the eggs, oil and vanilla with the dry ingredients, the batter was the consistency of cookie dough. I was worried that they would be too dry. After adding the grated carrots, the batter was more moist. When all of the ingredients were mixed together the batter was the consistency you would expect for muffin batter.
The muffins came out nice and brown. I baked them for the 30 minutes called for in the recipe. My oven is usually right on. Next time I think I will bake them about 3 minutes less so they aren't quite so well done. They are still delicious, but a little darker than I normally prefer my muffins.
This is a great muffin recipe -- many flavors and textures in each bite!
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