Orange Muffins

Orange oil is the essential oil found in the peel; available in most gourmet stores.

• Ready In: 50 mins
• Yields: 12 to 18 muffins

Ingredients

• 2 1⁄4 cups all-purpose flour
• 3⁄4 cup sugar
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  large egg, at room temperature
• 1⁄2 cup yogurt (regular, lowfat, or nonfat)
• 6  tablespoons unsalted butter, melted and cooled
• 1  tablespoon  finely grated orange zest
• 3⁄4 cup  fresh squeezed  orange juice
• 1⁄4 cup milk (whole, lowfat, or nonfat)
• 1⁄4 teaspoon  orange oil

Directions

1. Position rack in center of oven; preheat oven to 400°.
2. Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
3. In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
4. In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
5. Stir in the flour mixture using a wooden spoon, until moistened.
6. Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
7. Place pan on wire rack; cool 10 minutes.
8. Gently rock muffins back and forth to release; remove muffins from tin.
9. Cool for 5 minutes on wire rack before serving.
10. *Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
11. *Chocolate Chip Orange Muffins—add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
12. *Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
13. *Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.