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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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I love anything orange, so these muffins were a natural for me. Ingredients:
2 c. all-purpose flour |
1 1/2 tsp. baking powder |
2 c. granulated sugar |
4 eggs |
2 c. (16 oz.) dairy sour cream |
1/2 c. orange marmalade |
2 1/2 tbsp. butter, melted |
1 tbsp. vanilla |
Directions:
1. Mix flour, baking powder and sugar together in a large mixing bowl. Combine eggs, sour cream, orange marmalade, butter and vanilla. Pour egg mixture over flour mixture; mix until smooth.
2. Spoon batter into well-greased 3-inch muffin cups, filling cups 2/3 full. Bake in a 400 degree oven for 20 minutes or until lightly brown. Remove from pan. Yield: 2 to 2 1/2 dozen muffins.
3. TESTER'S NOTE: A fine, cake-like muffin with hints of orange zest. The tops are absolutely beautiful; a thin, clear glaze develops providing an extra tender crust. I recommend shiny metal muffin cups because of the high temperature and amount of sugar; the muffins might brown too quickly otherwise. Fill the cups slightly more than 2/3 full for more volume in finished product. I tried the recipe with paper and foil baking cups, but recommend the well-greased pan technique. Muffins freeze beautifully.
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5. Mel's notes: I ate far too many of these, they were sooo good.
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