*  Exported from  MasterCook  *

                          Glazed Orange Muffins

Recipe By     : Crescent Dragonwagon
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins                          Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegetable cooking spray
   2       c            All-purpose flour
     3/4   c            Sugar
   2 1/2   ts           Baking powder
     1/4   ts           Salt
   1       lg           Orange
     1/4   c            Milk -- or more as needed
     1/3   c            Butter -- melted & cooled
   1       lg           Egg -- lightly beaten
   1       ts           Vanilla extract
     1/4   ts           Baking soda
     1/2   c            Pecans --
                        - toasted, coarsely chopped
                        Orange Glaze:
   1                    Orange --
                        - finely grated zest of
     1/3   c            Fresh orange juice
     1/3   c            Sugar

  Preheat the oven to 400°F. Spray 12 muffin cups with vegetable
  cooking spray or line with paper liners. In a large mixing bowl,
  combine the flour, sugar, baking powder, and salt. Grate the zest
  of the orange and juice it. Add enough milk to the orange juice to
  measure 1 cup +2 tb and pour it into a second bowl. Add the butter,
  egg, vanilla, and baking soda and whisk until blended. Add the wet
  ingredients to the dry and combine with as few strokes as possible.
  Fold in the orange zest and pecans.
  
  Spoon the batter into the prepared muffin cups, filling each one
  1/2 to 2/3rds full. Bake until golden and fragrant, 15 to
  20 minutes. Meanwhile, prepare the orange glaze: In a small pan,
  bring the orange zest and juice and sugar to a boil, stirring to
  dissolve the sugar. Turn down the heat and let simmer until
  thickened, 4 to 5 minutes. Let cool slightly. The glaze should be
  liquidy so that it soaks into the muffins. Let muffins cool 2 to
  3 minutes, then brush the tops with the warm glaze, or drip it over
  them with a spoon. Serve warm. Sticky and good--real good!
  
  Recipe FROM: Dairy Hollow House: Soup & Bread

  Typed by: Katherine Smith, Stinson Beach, CA


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