Recipe by Redneck Epicurean
I love oranges, orange juice, orange oil (great for polishing furniture!) and just the smell. It always puts me in a fall, Christmas mood. I experienced the most wonderful thing this year at Christmas - REAL LIVE FLORIDA ORANGES! My aunt's sister, Connie, lives in FLA and has an orange tree. They are so different from the "brought ons" (what my dad calls things like the crunchy tomatoes in December) that the grocery store has. Sometimes around here, though, we get good home-grown stuff. Anyway, I still have about three left and I am going to absolutely cherish every one down to the last peel, which I'll probably freeze for later use. (Thanks for the tip in the frugal thread!) These muffins are great and really need no butter or jam, just a great cup of hot tea.
Top Review by carole in orlando
These are very good muffins, excellent with soup or for breakfast. I used sugar, but would have no problem using Splenda as I often do. These have almost a cake like consistancy, but the flavor is very refreshing. Thanks, Carole in Orlando
- 473.18 ml all-purpose flour
- 236.59 ml Splenda sugar substitute
- 9.85 ml baking powder
- 0.59 ml salt
- 236.59 ml orange juice
- 59.16 ml stick butter or 59.16 ml margarine, melted
- 1 large egg, slightly beaten
- 4.92 ml orange zest
Directions See How It's Made
- Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
- Combine flour, Splenda, baking powder and salt in a large bowl.
- Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
- Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
- One muffin is 2 starch and 1 fat.