Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

These mini muffins are great for brunch. And they're fairly low in calories so you can enjoy more than one.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cool:
1 hr 5 mins
bake:
10 mins
total:
1 hr 40 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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.

Tips

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

65 calories; fat 2g; cholesterol 6mg; carbohydrates 10g; protein 1g; sodium 46mg; calcium 10.1mg; iron 0.4mg.
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