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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Orange oil is the essential oil found in the peel; available in most gourmet stores. Ingredients:
2 1/4 cups all-purpose flour |
3/4 cup sugar |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 large egg, at room temperature |
1/2 cup yogurt (regular, lowfat, or nonfat) |
6 tablespoons unsalted butter, melted and cooled |
1 tablespoon finely grated orange zest |
3/4 cup fresh squeezed orange juice |
1/4 cup milk (whole, lowfat, or nonfat) |
1/4 teaspoon orange oil |
Directions:
1. Position rack in center of oven; preheat oven to 400°.
2. Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
3. In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
4. In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
5. Stir in the flour mixture using a wooden spoon, until moistened.
6. Fill muffin tins 3/4 full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
7. Place pan on wire rack; cool 10 minutes.
8. Gently rock muffins back and forth to release; remove muffins from tin.
9. Cool for 5 minutes on wire rack before serving.
10. *Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
11. *Chocolate Chip Orange Muffins—add 3/4 cups miniature milk chocolate chips with the flour; proceed as directed.
12. *Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
13. *Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.
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