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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange-Yogurt Muffins

Makes: 36 servings
Serving size: 1 muffin
Prep 25 mins Cool 1 hr 5 mins Bake 400°F 10 mins
Orange-Yogurt Muffins
Ingredients
  • 1 3/4  cups  all-purpose flour
  • 1/2  cup  granulated sugar
  • 2  teaspoons  finely shredded orange peel
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  egg
  • 1 8  ounce carton  orange-flavored yogurt
  • 1/3  cup  cooking oil
  • 1  teaspoon  vanilla
  • 1/2  cup  sifted powdered sugar
  • 1 - 2  teaspoons  orange juice
Directions

1. Preheat oven to 400 degree F. Lightly grease thirty-six 1-3/4-inch muffin cups or line them with paper bake cups. Set aside. In a large mixing bowl, stir together flour, granulated sugar, orange peel, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

2. In a medium mixing bowl, slightly beat egg. Stir in yogurt, oil, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each three-quarters full. Bake in the preheated oven about 10 minutes or until tops of muffins are golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups and cool completely.

4. In a small bowl, stir together powdered sugar and enough orange juice to make a glaze of drizzling consistency. Drizzle or brush glaze over muffins. Serve immediately. Makes 36 muffins.

From the Test Kitchen
  • Place baked, glazed muffins in airtight containers; cover. Store in a cool, dry place up to 24 hours. Or place baked, unglazed muffins in a freezer container; seal. Freeze for up to 3 months. To serve, thaw muffins at room temperature, then glaze.
To Serve 50:
  • Prepare the recipe twice.
Nutrition Facts (Orange-Yogurt Muffins)
  • Servings Per Recipe 36,
  • cal. (kcal) 65,
  • Fat, total (g) 2,
  • chol. (mg) 6,
  • carb. (g) 10,
  • pro. (g) 1,
  • sodium (mg) 46,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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