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Gingerbread
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Orange-Nut Muffins
1-2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk or sour milk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional)
Orange juice
In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12.
Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
 Always Kiss The Cook
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