Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp. salt
- 1 tsp grated orange zest
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1/2 cup raisins
- 1/2 cup chopped nuts
- Dip
- 1 cup granulated sugar
- 1/2 cup orange juice (juice of one orange)
Preparation
Step 1
Preheat oven to 375
Miniature muffin tin, greased
1. In a large bowl combine flour, baking soda, salt and zest.
2. In another bowl cream together butter and the 1 cup sugar. Add sour cream alternately with flour mixture, stirring just until moistened and blended. Fold in raisins and nuts.
3. Spoon bater into prepared muffin tin, filling cups to the top. Bake in preheated oven for 12 to 15 minutes.
4. In a small bowl, mix together sugar and orange juice. Dip warm muffins into dip mixture. Let cool before serving.
Note: I added the sour cream to the butter, sugar mixture and then added to the batter. I thought the mixture looked a little dry so I added about two tablespoons whole milk and they turned out perfectly.
I also just put the entire muffin into the orange juice, sugar mixture for a second. They turned out good also. You can just dip the tops or if you want a sweeter muffin put the entire muffin quickly and out again. Muffins would be good with coffee. Great dessert or breakfast item.