I imagine it would be great on all sorts of goodies. A plain cupcake, waffles, pancakes, a spoon.
I found a recipe in a cookbook that's been on my bookcase for years and decided to give it a try, since I had all of the ingredients in the kitchen already.
The orange and brown sugar glaze was the finish. So, so good. I'll make that again. Not sure about the muffins. They were a bit time-consuming.
Zest of two oranges plus juicing them takes quite a bit of time. It made two dozen and they lasted all week, so maybe. If I can get one of the boys to do the zesting and juicing, it would go so much faster.
The boys loved these. Max asks for mum-ins at least once a day. That little boys loves his baked goods!
Here is the recipe. It's adapted from the pioneer woman.
Orange muffins with brown sugar glaze
- 1 cup (226 grams) Salted Butter, Softened
- 1 cup White Sugar
- 2 cups (300 grams, I think. Need to double check that) Flour
- 2 whole Eggs
- 1 cup Buttermilk (OR 1 tbsp white vinegar added to just under 1 cup of milk)
- 1 teaspoon Baking Soda
- 2 whole Oranges, Juiced And Zested
- 1 cup Brown Sugar (lightly Packed)
Cream together butter and white sugar in a mixing bowl.
Add eggs, beat
well, then add baking soda, buttermilk (or buttermilk substitute) and the orange zest. Mix. Stir in flour just to combine. Don't over mix or muffins will be tough.
Line muffin pans with paper or silicone muffin cups. Fill each cup 2/3 full. (This recipe yields 2 dozen regular sized muffins)
Bake at 375ºF for 20 to 25 minutes, or until lightly browned.
In
a separate bowl, combine brown sugar and juice from the freshly zested
oranges. You should have about ½ cup. Mix well. Drizzle this glaze over
the warm muffins.
Remove muffins from the pan while still warm.
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| Perfect with a morning cup of coffee |
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