Orange Infused Mini-Muffins*

10 Jun

* This recipe is from The Pioneer Woman Cooks book (p 58-60). It is heartily approved by the Peters family.

You need this book.

I want you to have a great weekend. I want to do all I can do to help. I want to fill your Saturday morning with a zesty aroma, laughter and love. Well, I can at least start you off on the first one.

How do the words brown sugar, orange and mini muffin sound to you? If the combination piques your interest and makes your mouth start to water, then I have the perfect Saturday morning treat for you. Plus, this one is from the one and only Pioneer Woman. Her recipes deliciously combine fresh ingredients and home-cooking. If you are ready for a delicious weekend morning treat then read on!

This picture is meant to tantalize you to push the “Read More” link. Did it work?

The Ingredients Low Down

The only non-staple players here are oranges, so you do not have a financial excuse not to try these bad boys. Read and weep. Gather the ingredients below to get started.

2 Oranges

2 sticks butter

1 cup white sugar

2 eggs

2 cups flour

1 cup buttermilk (I never have buttermilk so I substitute with ‘sour milk’, for that combine 1 tsp vinegar with 1 cup regular milk, after 10 minutes you’ve got spoiled milk. That may not sound like a good thing, but,  in this case, it is.)

1 tsp baking SODA (I’ve been mixing up baking soda and powder lately, and I wanted to save you from a similar disaster. You’re welcome.)

1 cup brown sugar

Like so.

The Action

1. Get the prep stuff done. Prep your milk if you are going the vinegar route, grease your mini-muffin pan, and set the oven to 375.

Sour milk, coming up!

2. Zest the oranges. My lemon zester didn’t work on oranges, so I resorted to a cheese grater which actually worked like a charm. I think zesting is fun, so I hope you enjoy it too.

3. Soften the butter, and then mix with the white sugar.

4. Mix in the eggs.

5. Mix in the flour. At this point, the Pioneer Woman warns you to use as few strokes as possible, so stir until just combined, unless you like tough muffins.

6. Add baking soda to your buttermilk/sour milk.

7. You guessed it, now add the milk mixture to your batter. You’re so smart!

8. Now add some zest to your life and your mixture.

9. Plop mixture into muffin pan by the spoonful.  Bake for 12-17 minutes.

10. Time for the secret weapon! By weapon, I mean a delectable combination of brown sugar and freshly squeezed orange juice. To begin, de-juice (or would just ‘juice’ suffice?) your de-zested oranges.

11. Stir in the brown sugar. Yes, it should be a thick, grainy, sweet, wonderful sauce.

12. And now we are back to the teaser picture from above the break. Drizzle your brown sugar sauce over the mini muffins just as they come out of the oven.

Before

After

13. Enjoy hot with your favorite warm beverage and your favorite people.

I hope you have a wonderful weekend! I’ll be back next week with a Buster report. We’re supposed to take him to the dog park on Saturday, so we’ll see how that goes. Until then!

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