for those of you who love muffins, but don’t want to face the calorie count, this is a recipe for you. these muffins offer a tiny pop of orange flavor and just the right amount of bread for any brunch table.
the recipe is from p. Allen Smith’s seasonal recipes from the garden cookbook, which by the way, has many amazing recipes for every occasion throughout the year. he provides a glaze recipe for this muffin and suggests even adding a citrus marmalade to serve alongside the dish. i just served these muffins by themselves, and enjoyed them a great deal. here are the directions that i followed to make my orange muffins.
to make the orange muffins:
preheat the oven to 400 degrees. butter the mini muffin tins with pam butter spray. in a bowl, using a hand mixer, cream 1 cup sugar with 1 stick of room temperature unsalted butter. next, add 2 beaten eggs. then dissolve 1 teaspoon baking soda in 1 cup buttermilk.
using 2 cups of flour and the buttermilk mixture, alternately add each to the batter until well mixed. then add the grated zest of 2 oranges, 1/3 cup golden raisins, and 1/3 cup chopped pecans.
fill the muffin tin and bake for 15 minutes. remove the muffins from the tin to cool. serve with fresh fruit, eggs, omelets, and other brunch treats.
angel food garden 