These sweet muffins are filled with an orange-flavored cinnamon and walnut mixture that will add a bright spot to your brunch table.
- Preheat oven to 350 degrees F. Line 12 muffin cups with bake cups or lightly coat with nonstick cooking spray; set aside. In food processor finely grind nuts with 2 tablespoons sugar, 1/4 teaspoon salt, and cinnamon. Add 1 tablespoon orange juice; process until combined. Using a rounded teaspoon, shape some nut mixture into 12 balls; set aside remaining.
- Combine flour, baking powder, and 1/4 teaspoons salt; set aside. beat butter with mixer 30 seconds; beat in 2/3 cup sugar. Beat in egg, orange juice, and milk on low until combined. Gradually add flour mixture; beat just until combined. Spoon half of batter into cups; top with walnut balls, pressing in lightly. Top with remaining batter. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pans 5 minutes. Remover and cool on rack. Spread frosting; top with reserved nut mixture. Makes 12 muffins.
- In bowl beat butter, whipping cream, and orange peel with mixer on low speed until just combined. Add powdered sugar. Beat on medium speed until smooth. Makes about 1 cup.
Nutrition Facts (Walnut-Filled Muffins)
- Per serving:
- 391 kcal cal.,
- 22 g fat
- (8 g sat. fat,
- 8 g polyunsaturated fat,
- 4 g monounsatured fat),
- 47 mg chol.,
- 239 mg sodium,
- 46 g carb.,
- 2 g fiber,
- 30 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet