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Orange Poppy Muffins Recipe

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"The creamy spread makes these mild orange muffins such a treat," relates Pam Severance of Herman, Minnesota. "They won a blue ribbon at our county fair," she recalls. "Even the judge asked for the recipe!"

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Orange Poppy Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

1-1/3 cups all-purpose flour
1 cup sugar
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/3 cup butter, melted
2 tablespoons orange juice
1 tablespoon grated orange peel
ORANGE SPREAD:
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon grated orange peel

Directions

In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins. Yield: 10 muffins.

Nutritional Facts 1 serving (1 each) equals 352 calories, 21 g fat (13 g saturated fat), 79 mg cholesterol, 314 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Poppy Muffins in Quick Cooking September/October 2000, p47

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

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