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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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This recipe goes back to a Hastings, MN hospital auxiliary cookbook from the 1970's. The muffins are delicious plain , but the brown sugar/citrus glaze poured over them when they are hot from the oven gives them a delicious, sweet, moist texture and flavor. Read more . I am a sucker for anything citrus, so these were a keeper as soon as I tasted them. Ingredients:
muffins |
1 cup butter, softened |
1 cup sugar |
1/2 cup brown sugar |
2 eggs |
grated rind of 1 orange |
juice of 1 orange |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups flour (note: depending on how juicy your orange is, you may want to add 2 to 4 tablespoons additional flour if the batter seems a bit too runny) |
glaze |
grated rind of 1 orange |
juice of 1 orange |
1/2 cup brown sugar |
Directions:
1. In a large bowl, cream together butter and both sugars.
2. Add eggs, rind and juice, mixing well.
3. Dissolve baking soda and salt in buttermilk - use a 2 cup measuring cup, as the soda will make the buttermilk foam up a lot.
4. Add flour and buttermilk/soda alternately to the creamed mixture.
5. Pour batter into well-buttered muffin cups to 3/4 full.
6. Bake at 400 degrees for 18 to 24 minutes, until tops spring back when poked.
7. While muffins are baking, heat glaze ingredients in a small pan, cooking until sugar dissolves (I just use the microwave).
8. When muffins are removed from the oven, pour hot glaze over them immediately.
9. Allow muffins to remain in tins about 5 minutes, then remove and finish cooling on a rack (or serve immediately).
10. If there is any leftover glaze, spoon it over the muffins again after removing them from the pan.
11. These freeze very nicely.
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