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Sour Cream Orange Muffins
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  • Muffins:
  • 1 Medium size orange (*) Cut in chunks & seeded
  • 1 Egg
  • 1/2 cup (125 ml) Milk
  • 1/2 cup (125 ml) Sour Cream
  • 1/3 cup (80 ml) Vegetable Oil
  • 3/4 cup (175 ml) Sugar
  • 1/2 tsp (2 ml) Salt
  • 1-1/2 cups (350 ml) All-purpose flour
  • 1 tsp (5 ml) Baking Powder
  • Glaze:
  • 1 tbsp (15 ml) Orange juice
  • 1 tbsp (15 ml) Finely grated orange peel
  • 1/2 cup (125 ml) Confectioners sugar
  • Process, blend, or grind the whole, seeded orange until finely chopped but not pureed.
  • Beat together with the egg, milk, sour cream, and sugar until thoroughly blended.
  • Stir in the flour, salt, and baking powder just until well mixed. Do not beat or over-mix.
  • Divide into 12 muffin tins lined with paper cups.
  • Bake at 400 degrees (200 C.) for 22 to 25 minutes.
  • Remove to a wire rack to cool.
  • Stir glaze ingredients until well blended.
  • Brush with Orange Glaze.
Use of the whole unpeeled orange might sound strange but Ohhh, the flavor. Try it, I'm sure you'll like it. I don't bother to glaze, just slather with real butter. Damn the cholesterol, full steam ahead!

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