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      RECIPE TITLE "Orange Blossom Mini-Muffins Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of: Cooking.com

    yields Makes twenty-four 1 3/4-inch or ten 2 1/2-inch muffins
    time--- difficultyeasy

    Make a basket of these light and airy muffins for a special occasion. Each is adorned with shredded orange peel and a dusting of sugar.

      RECIPE INGREDIENTS

    2 teaspoons sugar
    1 teaspoon finely shredded orange peel
    1 1/2 cups all-purpose flour
    1/2 cup sugar
    1 1/2 teaspoons baking powder
    1/8 teaspoon salt
    2 teaspoons finely shredded orange peel
    1 beaten egg
    1/2 cup milk
    1/4 cup butter or margarine, melted
    2 tablespoons frozen orange juice concentrate, thawed

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Lightly grease twenty-four 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a small bowl combine 2 teaspoons sugar and 1 teaspoon shredded orange peel, pressing peel into sugar with the back of a spoon; set aside.

    In a large mixing bowl stir together flour, 1/2 cup sugar, baking powder, salt, and 2 teaspoons finely shredded orange peel. In a small mixing bowl combine egg, milk, melted butter or margarine, and orange juice concentrate. Add to flour mixture, stirring just till moistened. (The batter should be lumpy.)

    Spoon batter into the prepared muffin cups, filling the 1 3/4-inch cups three-fourths full and the 2 1/2-inch cups two-thirds full. Sprinkle tops of muffins with sugar-orange peel mixture. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins and about 20 minutes for large muffins. Remove from pans; cool slightly on racks.

    Serving size = one 1 3/4" muffin

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes twenty-four 1 3/4-inch or ten 2 1/2-inch muffins
    Facts per Serving
    Calories: 71 Fat: 2g Carbohydrates: 11g
    Cholesterol: 14mg Sodium: 32mg Protein: 1g
    Fiber: 0g % Cal. from Fat: 25% % Cal. from Carbs: 62%


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