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.