Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
1 c Whole-wheat flour
1 tb Baking powder
1 1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Salt
1 Large egg
1 c Sour cream
4 tb (1/2 stick) unsalted butter
-melted
1 tb Frozen orange juice concentr
-thawed
Grated zest of 1 large orang
1/3 c Packed light-brown sugar
1 tb Sugar
Preheat the oven to 400 degrees. Butter 12 muffin
cups. Sift together the flours, baking powder, 3/4
teaspoon of the cinnamon, the cloves, nutmeg, and
salt. In a separate bowl, beat the egg with the sour
cream, butter, and orange juice. Stir in the orange
zest and brown sugar and mix well. Add the sour cream
mixture to the dry ingredients and stir until just
combined. Fill the prepared muffin cups about
three-fourths full. Combine the sugar with the
remaining 1/2 teaspoon cinnamon and sprinkle over the
muffins. Bake in the preheated oven for 20 to 25
minutes or until lightly browned and springy to the
touch. Allow the muffins to stand for 5 minutes before
turning them out onto a wire rack to cool. Serve warm.
Makes 12 muffins. Source: "An Edible Christmas" by
Irena Chalmers.
