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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 54 |
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Orange peel and orange juice flavor these fun streusel-topped muffins that are perfect for a buffet table. The accompanying orange marmalade butter really makes them special. â Bonita Kinney, Firth, Nebraska Ingredients:
1-1/2 cups plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup 2% milk |
9 tablespoons butter, melted, divided |
3 tablespoons orange juice concentrate |
2-1/2 teaspoons grated orange peel, divided |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
orange butter: |
1/2 cup butter, softened |
1/4 cup sweet orange marmalade |
1 teaspoon honey |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, 8 tablespoons butter, orange juice concentrate and 2 teaspoons orange peel; stir into dry ingredients just until moistened.
2. Fill greased miniature muffin cups half full. Combine the brown sugar, pecans and remaining flour, butter and orange peel; sprinkle over batter.
3. Bake at 400° for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. In a small bowl, beat the orange butter ingredients until blended. Serve with warm muffins. Yield: 4-1/2 dozen.
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