Ingredients Jump to Instructions ↓

  1. Vegetable Cooking Spray 2 c Unbleached All-Purpose Flour

  2. 3/4 c Sugar

  3. 2 1/2 ts Baking Powder

  4. 1/4 ts Salt

  5. 1 lg Orange

  6. 1/4 c Milk; or more as needed

  7. 1/3 c Butter; melted and cooled

  8. 1 lg Egg; lightly beaten

  9. 1 ts Vanilla Extract

  10. 1/4 ts Baking Soda

  11. 1/2 c Pecans; coarsely chopped and -toasted --ORANGE GLAZE-- 1 Orange; finely grated zest

  12. -of 1/3 c Fresh Orange Juice

  13. 1/3 c Sugar

  14. 400?F. Spray

  15. 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

  16. 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

  17. 1/2 to 2/3 full. Bake until golden and fragrant,

  18. 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,

  19. 4-5 minutes. Let cool slightly. The glaze should be liquidy so that it soaks into the muffins. Let muffins cool

  20. 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


Send feedback