Orange Blossom Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."
Ingredients
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2 tablespoons plus 1/4 cup sugar, divided
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4-1/2 teaspoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 tablespoon cold butter
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2 cups reduced-fat biscuit/baking mix
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1 egg
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1/2 cup orange juice
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1/2 cup orange marmalade
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2 tablespoons canola oil
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1/4 cup chopped pecans
Directions
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1.
In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
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2.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. 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. Serve warm.
Nutrition Facts
1 each: 194 calories, 7g fat (1g saturated fat), 20mg cholesterol, 255mg sodium, 32g carbohydrate, 1g fiber), 2g protein.
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