Apricotorangeyogurtmuffins Recipes

APRICOT ORANGE YOGURT MUFFINS

Steps:

• In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
• In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
• Sprinkle with apricots and orange rind.
• Stir just until dry ingredients are moistened.
• Scoop into greased or paper lined muffin cups, filling to top.
• Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
• Let stand for 5 minutes before serving warm.

ORANGE YOGURT MUFFINS

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.