1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar
Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-17 minutes or until light golden.
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar
Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-17 minutes or until light golden.
Remove from oven.Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm!
Source: The Pioneer Woman Cooks (posted here)
Personal Variation - I found it hard to remove them from the pans right away. It was much easier after they cooled. We enjoyed them more after they cooled a little bit.
3 comments:
Another great recipe. These look great! I posted muffins today, too! heehee
Wow, Leigh Ann. You sure cook/bake a lot. How do you find the time?
I'm so glad you made these. I had saved the recipe and was hoping they would be good!
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