Poppy Seed Orange Muffins |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 12 |
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A recipe by Linda Kaiser Livers from the From the Governor's Pantry cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. Ingredients:
1 1/3 cups flour |
1 cup sugar |
1/2 cup sour cream |
1/3 cup butter, softened |
1 egg |
1 tablespoon poppy seed |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 tablespoons orange juice |
2 tablespoons orange rind |
1/2 cup butter, softened |
3 ounces cream cheese, softened |
1/4 cup powdered sugar |
1 tablespoon orange rind |
Directions:
1. Mix all together at low speed until moistened, about 1 minute.
2. Fill muffin tins (filled with liners) 1/2 full with batter.
3. Bake at 400 degrees for 17 to 22 minutes.
4. For Orange Cream Cheese Butter, blend until smooth, and top on prepared muffins.
5. These muffins freeze well.
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