Lemony orange muffins
24 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ⅔ | cup | Shortening |
| 2 | Eggs | |
| 2 | tablespoons | Lemon juice; fresh squeezed |
| 3 | cups | All-purpose flour |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground nutmeg |
| 1 | cup | Milk |
| Orange Glaze | ||
| 1½ | cup | Powdered sugar |
| 3 | tablespoons | Orange juice; fresh squeezed may need 4 Tbls |
| 2 | tablespoons | Grated orange zest (will probably need 2 oranges) |
| Orange Butter | ||
| 3 | tablespoons | Powdered sugar |
| 2 | tablespoons | Grated orange zest (will probably need 2 oranges) |
| ½ | cup | Unsalted butter; softened |
Directions
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In a large bowl, cream together sugar, shortening, eggs and lemon juice. Sift together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk. Stir with spoon. Do not overmix. Fill greased or paper lined muffin pans ½ to ⅔ full.
Bake at 350 degrees for approximately 20-25 minutes. Brush muffins with Orange Glaze while still warm. Let muffins cool. Serve with Orange Butter. Makes 24. From Colorado Bed & Breakfast Cookbook - The Queen Anne - Denver, CO.
Formatted for MM by Pegg Seevers 7/19/97