Orange Muffins Recipe~
(adapted from a recipe on pg 222 of ‘Better Homes and Gardens: Complete Step-by-step Cookbook’ printed in 1979)
For one dozen muffins.
3 medium oranges
1 beaten egg
2 tablespoons cooking oil (coconut)
2 cups flour (white non-gmo)
3/4 cup sugar (I prefer organic raw sugar, the big brown crystals)
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sifted powdered sugar
Pre-heat oven to 300 degrees Feirenheit
Put your cupcake liners into the cupcake pan.
Shred peel from 1 orange; researve.
Squeeze juice from all oranges.
Measure 3/4 cup juice, 1 teaspoon of the peel, egg, and oil, mix well in a medium bowl.
In a separate large bowl, stir together flour, sugar, baking powder, salt and baking soda.
Add in orange mixture, stir till just evenly moistened.
Turn into cupcake pan, filling each cup 2/3 full.
Bake 20-30 minutes, check with toothpick till it comes out clean.
To prepare glaze:
blend 1 tablespoon of reserved orange juice and the rest of the orange peel with powdered sugar.
Add more juice to make of drizzeling consistency.
Drizzel atop cooled muffins.
These turned out SOO good, the big raw sugar crystals just burst in your mouth with each bite, and that wonderful orange flavor is just divine at breakfast time 🙂