| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breakfast, Holidays |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Whole-wheat flour |
| 1 |
tb |
Baking powder |
| 1 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
|
Large egg |
| 1 |
c |
Sour cream |
| 4 |
tb |
(1/2 stick) unsalted butter; melted |
| 1 |
tb |
Frozen orange juice concentr thawed |
|
|
Grated zest of 1 large orang |
| 1/3 |
c |
Packed light-brown sugar |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Preheat the oven to 400 degrees. Butter 12 muffin cups. Sift together the
flours, baking powder, 3/4 teaspoon of the cinnamon, the cloves, nutmeg,
and salt. In a separate bowl, beat the egg with the sour cream, butter, and
orange juice. Stir in the orange zest and brown sugar and mix well. Add the
sour cream mixture to the dry ingredients and stir until just combined.
Fill the prepared muffin cups about three-fourths full. Combine the sugar
with the remaining 1/2 teaspoon cinnamon and sprinkle over the muffins.
Bake in the preheated oven for 20 to 25 minutes or until lightly browned
and springy to the touch. Allow the muffins to stand for 5 minutes before
turning them out onto a wire rack to cool. Serve warm. Makes 12 muffins.
Source: "An Edible Christmas" by Irena Chalmers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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