I made glazed orange muffins today
Oct. 8th, 2019 01:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conulyI 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
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
