Recipe by HokiesMom
Posted for ZWT6 for the NA*ME Region - mainly Kuwait. I found this on a website dedicated to Kuwait Recipes. The frosting really adds to the depth of flavor of the orange so I highly recommend using it. When juicing your orange make sure to save 1 tsp for the frosting!
Top Review by Annacia
I tagged these thinking that I had everything on hand. Well I did but I was about 1.5 Tbsp short on the OJ. Solution: I used Grand Marnier to make up the shortfall in the muffins and for all the liquid in the icing and Howdie Doodie did they come out good! :D. I made them for a friend who's staying with us and he's a fellow who would not love 19 small muffins so he got 6 larger ones out of the recipe. They took about 25-27 mins to bake @ 350. They came out very well indeed and his rating was 5 stars and two thumbs up. Another thing is that they are so quick to mix up you can make them at any time you feel a need for muffins.
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup granulated sugar
- 1 teaspoon grated orange rind
- 1 cup orange juice (100% fresh squeezed is best with pulp)
- 1 large egg
- 1⁄3 cup canola oil
- 1 cup confectioners' sugar
- 1 1⁄2 tablespoons milk
- 1 teaspoon orange juice
Directions See How It's Made
- In a large bowl whisk together the flour, baking soda, salt, sugar and the orange rind.
- Add in the orange juice, egg, and the oil. Stir so that the mixture is moistened by the wet ingredients but don't overmix it; the batter should still be lumpy.
- Turn the batter into 18 well oiled or lined muffin cups and bake at 400 degrees F for about 20 minutes.
- When muffins are nicely browned on top, remove them from the oven and allow to cool slightly.
- For Icing: Mix the confectioner's sugar, milk and orange juice together to get a nice light icing and then drizzle over the almost fully cooled muffins. Allow to set before serving.