I made glazed orange muffins today

[conuly]

I need to buy a new copy of the cookbook - right now I just google for it every time. Ana asked for this recipe, and I would direct her to google but in fact the site I used has some wonky formatting, so I'm going to type out the recipe here.

Glazed Orange Muffins (see note)

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon

Ingredients:

2 c Unbleached all-purpose flour
2 1/2 ts Baking Powder
1/4 ts Baking soda (see note)
1/3 to 1/2 c sugar (depending on how sweet you like your muffins)
1/4 ts salt
zest and juice of 1 orange; freshly grated (see note)
1 ts Vanilla extract
1/4 c Milk; or more as needed to make one cup, two tablespoons of milk + orange juice
1 lightly beaten egg, large
1/3 c Butter, melted and cooled

Glaze

1/3 c orange juice
1/2 c sugar

Preheat oven to 400 F. Combine dry ingredients in one bowl, mix well. Measure out your orange juice, add milk until the total is one cup plus 2 tablespoons of milky orange juice. Combine wet ingredients except butter in another bowl. Add wet ingredients to dry, stir until just mixed, fold in butter. Butter or line a muffin tin. Bake at 400 for 15 - 20 minutes.

While the muffins are baking, combine the remaining sugar and orange juice in a skillet. (Don't use cast iron if you can help it, you will impart a metallic taste to the glaze.) Heat up and stir thoroughly for about five minutes or a little longer. The syrup should still be liquid. Drench over muffins as they come out of the oven.

Makes 12.

Note 1: The cookbook notes that this recipe works for lemon muffins too. Just replace "oranges" with "lemons" and definitely use the greater amount of sugar in your muffins.
Note 2: Crescent Dragonwagon suggests dissolving the baking soda in the wet ingredients for a slightly different texture. Do whichever you prefer.
Note 3: I never zest or juice my own oranges. I buy a single serving of juice from the corner store, or a small carton, and that's enough juice. Then I add some orange extract to the batter. Much less effort, more consistent results

Comments

[moon_custafer]

The weather here is up-and-down, but the balance has shifted enough to fall that I find myself wanting to bake things. Yesterday I made parmesan drop biscuits, and I’m now fighting the urge to make eggless sponge cake.

[conuly]

I always want to bake at the height of summer. My sister and I suspect it's because summer was the only time we had enough time to stay up all night making cookies and bread as teens.

[bibliofile]

Those sound tasty!

I've also used frozen OJ concentrate (whatever brand has a screw top, not a pop top) instead of fresh juice.

[conuly]

Sounds even orangier.

[bibliofile]

I usually add water to make the juice amount required. But concentrated could be tasty too.

[wendelah1]

Man, I had this cookbook, but I think I gave it away in my last book purge because I never used it. This recipe is in the book of hers that I kept, Soup and Bread.

[conuly]

So many cookbooks, I only use a few recipes of.

[wendelah1]

Me, too. One or two per cookbook, if I'm lucky. If I was smart, I'd go through the lot, copy out the recipes, print them, put them into my loose-leaf cookbook, and give the books away. I never buy cookbooks now. I only borrow them from the library.

[greghousesgf]

god, those sound good.

[conuly]

They ARE. The original recipe also calls for chopped pecans, but I typically omit them because it's spendy.