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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary, says Rhonda Lyons, Marshall, Texas. When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers. Ingredients:
2 tablespoons plus 1/4 cup sugar, divided |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon cold butter |
2 cups reduced-fat biscuit/baking mix |
1 egg |
1/2 cup orange juice |
1/2 cup orange marmalade |
2 tablespoons canola oil |
1/4 cup chopped pecans |
Directions:
1. In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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