SOUR CREAM ORANGE MUFFINS

Bon Appetit/December 1981 – R.S.V.P Letters to the Editor From the Dobbin House restaurant in Gettysburg, Pennsylvania
SOUR CREAM ORANGE MUFFINS
SOUR CREAM ORANGE MUFFINS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 6

    tblsp butter, cut into pieces

  • 1 1/2

    cups sugar

  • 1

    egg

  • 1/2

    cup sour cream

  • 1/2

    tsp orange extract

  • 1 1/4

    cups flour

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 1/2

    cup chopped pecans

  • 3

    tblsp grated orange peel

  • 2

    tblsp plus 2 tsp orange juice

Directions

Preheat oven to 375. Coat mini-muffin pan with vegetable spray. Cream butter with sugar in medium bowl. Beat in egg. Stir in sour cream and orange extract. Sift flour, baking soda and salt. Blend into better. Add pecans, orange peel and juice and mix well. Spoon into prepared pan, filling each cup ¾ full. Bake until tester inserted in centers of muffins comes out clean, about 18 minutes. Serve warm.

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