| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Muffins |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
|
|
Juice of one orange, (about 1/2 cup) |
| 1/2 |
c |
Butter |
| 1 |
c |
Sour cream |
| 1 |
c |
Sugar |
| 2 |
c |
Flour, sifted |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated orange peel |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Nuts, chopped |
INSTRUCTIONS
1. Preheat oven to 375 degrees. grease miniature muffin cups.
2. Mix sugar and orange juice. Set aside for dipping after muffins are
baked.
3. Cream butter and sugar.
4. Add sour cream alternately with the dry ingredients, just until
moistened.
5. Fold in orange peel, raising, and nuts. (The batter will be stiff)
6. Bake at 375 for 10-12 minutes.
7. While still warm, dip muffins in the sugar-orange juice mixture.
8. Makes about 36 miniature muffins.
Per serving: 123 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 10mg Cholesterol; 124mg Sodium Food Exchanges: 1/2
Starch/Bread; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates
Recipe by: Nothin' but Muffins Posted to MC-Recipe Digest V1 #661 by Diana
Stephens <mdstephe@ix.netcom.com> on Jul 8, 1997
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