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    You are in: Home / Recipes / Orange-Raspberry Muffin Tops Recipe
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    Orange-Raspberry Muffin Tops

    Orange-Raspberry Muffin Tops. Photo by Marz

    1/2 Photos of Orange-Raspberry Muffin Tops

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Marz's Note:

    Got this recipe from King Arthur's Baking Sheet, winter 2008. Contributed by Julia Greer. Low in fat and healthy, these treats are pretty tasty! You will need a muffin top tin to make these...after all the muffin top of a muffin is the best part after all! The muffin asks for Fiori de Sicilia (which is an extract) but if you do not have that you can use 1/2 tsp vanilla and a tablespoon of orange zest.

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    Serves: 6


    muffin ...

    Units: US | Metric

    Muffin tops



    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine the flours, bran, baking powder, soda and salt in a small bowl.
    3. 3
      In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
    4. 4
      Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
    5. 5
      Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
    6. 6
      The Glaze:.
    7. 7
      Combine all the ingredients until smooth: drizzle over muffin tops.

    Ratings & Reviews:


    Nutritional Facts for Orange-Raspberry Muffin Tops

    Serving Size: 1 (127 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 268.8
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 2.9 g
    Cholesterol 46.6 mg
    Sodium 236.7 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 3.6 g
    Sugars 32.6 g
    Protein 5.0 g

    The following items or measurements are not included:

    Fiori di Sicilia extract

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