| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 2 |
ts |
Double acting baking powder |
| 1 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 8 |
tb |
Unsalted butter; (1 stick) melted and cooled until tepid |
| 2 |
lg |
Eggs; lightly beaten (at room temperature) |
| 2/3 |
c |
Granulated sugar |
| 1/2 |
c |
Orange juice |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Vanilla bean |
|
|
Zest of 1 orange; finely chopped |
| 8 |
oz |
White chocolate; finely chopped |
INSTRUCTIONS
Preparation: Position a rack in the center of the oven and preheat to
350°F. Line a muffin pan with muffin cups. In a medium bowl, whisk together
the butter, eggs, sugar, orange juice and vanilla extract. With a sharp
paring knife, cut open the vanilla bean and scrape out the seeds. Add the
vanilla seeds and the orange zest to the egg mixture and whisk until
thoroughly blended. With a rubber spatula, fold the egg mixture into the
dry ingredients, folding only until the dry ingredients are moistened. Stir
in the white chocolate. Using two spoons, fill the muffin cups 3/4 full.
Bake the muffins for 16 to 18 minutes, or until golden. Cool the muffins in
the pan, set on a rack. When cool, store the muffins immediately in a
plastic bag or airtight container.
YIELD: 12 muffins
PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipelu-digest Volume 01 Number 449 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998
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