Saturday, April 3, 2010

Little Orange Muffins

We like muffins. A lot. There...I said it.

In our house, muffins are a staple. On Saturday or Sunday mornings, I generally feel that a "bigger-than-usual" breakfast is in order, and that is typically when I have the most time to do something a little creative. It's a great time to try out a new pancake recipe, breakfast casserole, quiche, breakfast burritos, or anything else you might think of trying. My kids have really begun to enjoy weekend mornings, and it's not because of the cartoons!

I found this recipe in the box for my new Pampered Chef mini-muffin pan, and thought it sounded tasty...not to mention, EASY!!! So we gave it a whirl, and let me tell you, they did not disappoint! They came together in no time flat, and the fact that they were mini muffins just added to their allure. My daughter kept exclaiming at how "cute" they were! Well they WERE cute, but they're pretty yummy try 'em soon!

Little Orange Muffins

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 c. butter, softened
2/3 c. sugar
1 egg
1/2 c. sour cream
1/2 tsp. vanilla
2 tsp. orange zest

Preheat oven to 375 and spray a mini-muffin pan with non-stick cooking spray. In a bowl, combine flour, baking powder, baking soda, and salt. Stir well.

In another bowl, mix butter and sugar until well blended. Add the egg and whisk until smooth. Mix in the sour cream, vanilla, and orange zest. Add the flour mixture gradually, and stir until ingredients are moistened, but be careful not to over mix.

Using spoon, fill each muffin cup 2/3 full. Bake 12-13 minutes or until light golden brown. Cool in the pan for 3 minutes and remove. Cool slightly.

If you want a light topping for the muffins, you can dip the tops in melted butter and then dip in sugar. They're great with or without, so try them both ways!!


Post a Comment