Delicious Orange Muffins with Brown Sugar Glaze
Adapted from Pioneer Woman
1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar
Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-15 minutes or until light golden. Remove from oven.
Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm! Yummm!
Adapted from Pioneer Woman
1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar
Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-15 minutes or until light golden. Remove from oven.
Advertisement:
Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm! Yummm!