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Orange Tea Muffins

 Orange Tea Muffins
Because they're so rich, I usually make these muffins for special occasions—brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard—two adults and four babies. I learned my
18 ServingsPrep: 20 min. Bake: 15 min.


  • 2 cups sugar, divided
  • 1/2 cup fresh orange juice
  • 1/2 cup butter, softened
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1/2 cup raisins
  • 1/2 cup chopped nuts


  • Combine 1 cup sugar and the orange juice; set aside. Cream butter and
  • remaining sugar; blend in sour cream. Combine dry ingredients and
  • add to creamed mixture. Beat at low just until ingredients are
  • combined. Stir in orange peel, raisins and nuts. The batter will be
  • stiff. Spoon batter into greased 1-3/4-in. muffin cups, filling each
  • cup completely full. Bake at 375° for about 12 minutes or until
  • done. While still warm, dip each muffin in reserved sugar/orange
  • juice mixture. Cool on wire rack. Yield: 36 small muffins.
Nutritional Facts: 1 serving (2 each) equals 237 calories, 9 g fat (4 g saturated fat), 20 mg cholesterol, 258 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.