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Ingredientes
- Vegetable Cooking Spray
- 2 c. Unbleached All-Purpose Flour
- 3/4 c. Sugar
- 2 1/2 tsp Baking Pwdr
- 1/4 tsp Salt
- 1 lrg Orange
- 1/4 c. Lowfat milk, or possibly more as needed
- 1/3 c. Butter, melted and cooled
- 1 lrg Egg, lightly beaten
- 1 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- 1/2 c. Pecans, coarsely minced and toasted
- 1 x Orange, finely grated zest of
- 1/3 c. Fresh Orange Juice
- 1/3 c. Sugar
Direcciones
- Preheat the oven to 400 F. Spray 12 muffin c. with vegetable cooking spray or possibly line with paper liners. In a large mixing bowl, combine the flour, sugar, baking pwdr, and salt. Grate the zest of the orange and juice it.
- Add in sufficient lowfat milk to the orange juice to measure 1 c. plus 2 tb and pour it into a second bowl. Add in the butter, egg, vanilla, and baking soda and whisk till blended. Add in the wet ingredients to the dry and combine with as few strokes as possible. Mix in the orange zest and pecans.
- Spoon the batter into the prepared muffin c., filling each one 1/2 to 2/3 full. Bake till golden brown and fragrant, 15-20 min. Meanwhile, prepare the orange glaze: In a small pan, bring the orange zest and juice and sugar to a boil, stirring to dissolve the sugar. Turn down the heat and let simmer till thickened, 4-5 min. Let cold slightly. The glaze should be liquidy so which it soaks into the muffins. Let muffins cold 2-3 min, then brush the tops with the hot glaze, or possibly drip it over them with a spoon.
- Serve hot. Sticky and good - real good!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 225 | |
| Calories from Fat 66 | 29% |
| Total Fat 7.56g | 9% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 382mg | 16% |
| Potassium 82mg | 2% |
| Total Carbs 36.65g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 20.16g | 13% |
| Protein 3.27g | 5% |
