Orange Sour Cream Muffins

Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. —Nellie Gobeli, Ava, Missouri From Taste of Home's Holiday & Celebrations Cookbook 2002

• Ready In: 35 mins
• Serves: 12
• Yields: 1 dozen muffins

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  cup sugar
• 1⁄2 cup pecans, chopped
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  egg
• 1⁄2 cup sour cream
• 6  tablespoons butter or 6  tablespoons margarine, melted
• 3  tablespoons  orange juice concentrate

Directions

1. In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
2. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.