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Walnut Orange Muffins Recipe

From her home in Spearville, Kansas, Pat Habiger shares the recipe for these glazed orange muffins. They're so moist, butter isn't needed. Serve them warm with mugs of coffee or hot apple cider.

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Walnut Orange Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
4 teaspoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup chopped walnuts
1 cup orange juice
1/2 cup packed brown sugar

Directions

In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange peel. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean.
In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 356 calories, 18 g fat (10 g saturated fat), 77 mg cholesterol, 295 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Walnut Orange Muffins in Quick Cooking January/February 2004, p17

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