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Miniature Orange Muffins

Miniature Orange Muffins
Orange peel and orange juice flavor these fun streusel-topped muffins that are perfect for a buffet table. The accompanying orange marmalade butter really makes them special. — Bonita Kinney, Firth, Nebraska
54 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

  • 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup 2% milk
  • 9 tablespoons butter, melted, divided
  • 3 tablespoons orange juice concentrate
  • 2-1/2 teaspoons grated orange peel, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 1/4 cup sweet orange marmalade
  • 1 teaspoon honey

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, baking powder and
  • salt. In another bowl, whisk the egg, milk, 8 tablespoons butter,
  • orange juice concentrate and 2 teaspoons orange peel; stir into dry
  • ingredients just until moistened.
  • Fill greased miniature muffin cups half full. Combine the brown
  • sugar, pecans and remaining flour, butter and orange peel; sprinkle
  • over batter.
© Taste of Home 2013

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Miniature Orange Muffins (continued)

Directions (continued)

  • Bake at 400° for 10-12 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks.
  • In a small bowl, beat the orange butter ingredients until blended.
  • Serve with warm muffins. Yield: 4-1/2 dozen.
Nutrition Facts: 1 serving (5 each) equals 343 calories, 21 g fat (12 g saturated fat), 70 mg cholesterol, 382 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013