Citrus Muffins (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
3/4 cup cooking oil |
1 cup sugar |
2 eggs |
1 1/2 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/4 cup fresh citrus juice |
2 tablespoons grated citrus rind |
(recipe courtesy georgia downard - gourmet magazine) |
1/2 cup juice of valencia orange |
1/2 cup juice of navel orange |
1/2 cup juice of tangerine |
1/2 cup juice of tangelo |
1/2 cup sugar |
2 cups cognac or brandy |
zest from 2 oranges, cut into strips |
1 cinnamon stick |
1 clove |
dash of freshly ground nutmeg |
Directions:
1. Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
2. CITRUS CORDIAL
3. Simmer orange juice with sugar until sugar is dissolved
4. Add Cognac or Brandy, zest and spices.
5. Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
6. Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
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