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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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If you need a brown-bag treat or Sunday brunch staple, try these naturally sweet and nutty muffins from Julia Livingston of Frostproof, Florida. You'll agree that they're a must for managing the mid-morning munchies. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup (8 ounces) plain yogurt |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
3/4 cup chopped pecans, toasted |
1 teaspoon grated orange peel |
topping: |
1/4 cup orange juice |
1 tablespoon sugar |
Directions:
1. In a bowl, cream butter and sugar. Beat in eggs and yogurt. Combine flour and baking soda; stir into the creamed mixture just until moistened. Fold in pecans and orange peel. Fill paper-lined muffin cups three-fourths full.
2. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Brush orange juice over hot muffins and sprinkle with sugar. Cool for 5 minutes before removing to a wire rack. Yield: about 1 dozen.
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