*  Exported from  MasterCook  *
 
                           GLAZED ORANGE MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Breads
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable Cooking Spray
    2       c            Unbleached All-Purpose Flour
      3/4   c            Sugar
    2 1/2   ts           Baking Powder
      1/4   ts           Salt
    1       lg           Orange
      1/4   c            Milk -- or more as needed
      1/3   c            Butter -- melted and cooled
    1       lg           Egg -- lightly beaten
    1       t            Vanilla Extract
      1/4   ts           Baking Soda
      1/2   c            Pecans -- coarsely chopped and
                         -toasted
                         -----ORANGE GLAZE-----
    1                    Orange -- finely grated zest
                         -of
      1/3   c            Fresh Orange Juice
      1/3   c            Sugar
 
   Preheat the oven to 400øF. Spray 12 muffin cups with
   vegetable cooking spray or line with paper liners. In
   a large mixing bowl, combine the flour, sugar, baking
   powder, and salt. Grate the zest of the orange and
   juice it. Add enough milk to the orange juice to
   measure 1 cup plus 2 tb and pour it into a second
   bowl. Add the butter, egg, vanilla, and baking soda
   and whisk until blended. Add the wet ingredients to
   the dry and combine with as few strokes as possible.
   Fold in the orange zest and pecans.
   
   Spoon the batter into the prepared muffin cups,
   filling each one 1/2 to 2/3 full. Bake until golden
   and fragrant, 15-20 minutes. Meanwhile, prepare the
   orange glaze: In a small pan, bring the orange zest
   and juice and sugar to a boil, stirring to dissolve
   the sugar. Turn down the heat and let simmer until
   thickened, 4-5 minutes. Let cool slightly. The glaze
   should be liquidy so that it soaks into the muffins.
   Let muffins cool 2-3 minutes, then brush the tops with
   the warm glaze, or drip it over them with a spoon.
   Serve warm. Sticky and good -- real good!
   
   Source: “Dairy Hollow House: Soup & Bread,” by
   Crescent Dragonwagon Typed by Katherine Smith
   Kook-Net: The Shadow Zone IV - Stinson Beach, CA
  
 
 
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