July 28, 2009

orange muffins

Aside from cranberry and blueberry muffins, these citrus infused muffins also rank high in my list of favorites. I've always made the original lemon version although I'm pretty sure limes and oranges will work just as well. Looking at a lonesome orange left sitting in our fruit tray, I knew I wanted to use it in something. I thought of using the the orange to replace the usual lemon called for in the recipe. The key is use up all the zest, the more the better. The result was just as moist and citrusy. The muffins were brushed generously with butter as soon as they came out of the oven then the tops were dipped in sugar. They're great for breakfast and quick snacks but I like to eat them for dessert as well. Serve hot or warm them up in the microwave for a few seconds then dip in more sugar.
all lined up and ready to eat

  • 1/2 cup plain yogurt or buttermilk (I used yogurt)
  • 3 tbsps. canola oil or melted butter
  • 1/3 cup freshly squeezed lemon juice (orange or lime may be substituted)
  • 2 large eggs
  • 1/2 tsp lemon extract ( optional )
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 2 tsps baking powder
  • 1/4 tsp salt
  • grated zest of 1-2 lemons
Preheat the oven to 350 degrees F. Grease and flour or line a 12 cup muffin pan with paper cups. Mix together the yoghurt, oil, lemon juice, eggs & lemon extract. Sift the flour, sugar, baking powder, salt. Stir in the lemon zest. Add the yogurt mixture to the dry ingredients and gently mix or fold in until just blended. Spoon the batter into the muffin cups. Bake for 15 to 17 minutes. As soon as the muffins come out of the oven, spread the tops generously with butter and dip in granulated sugar.

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