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Orange Mini Muffins Recipe

It doesn't take long for Amy Karp of Spanish Fork, Utah to fix these bite-size citrus muffins. "Not only are they delicious and moist, but they fill the house with a fabulous aroma," she says.

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Orange Mini Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup orange juice
1/2 cup sour cream
1/4 cup vegetable oil
1 tablespoon grated orange peel
1-1/2 teaspoons vanilla extract

Directions

In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange peel and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 94 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 74 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Orange Mini Muffins in Quick Cooking January/February 2003, p43

Big Batch Baked Goods

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