Not exact matches
The
orange zest really adds, well... adds a zest to the
muffin and the
glaze.
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon
orange zest (finely grated
orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter
Glaze 2 tablespoons (1 ounce)
orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
I was torn between making blueberry
muffins with a lemon
glaze or these
orange raspberry
muffins.
I've lightly drizzled the tops of these
muffins with a light
glaze made of sugar,
orange juice and
orange zest.
Then, I baked thin slices of
orange right on top of the
muffins and finished them with a blood
orange glaze.
Glazed in a citrus - y sticky
orange glaze and ultimately soft and moist inside, these gingerbread
muffins are a holiday breakfast must - have!