Orange Micromuffins

After last week's unfettered success with the lemon pound cake, I didn't want to dissapoint. I thought an orange muffin should be a good bet. I also wanted to use my new micromuffin pan. This recipe is a hybrid between one for an orange muffin, which I think comes from the eastern block or some other godforsaken place because it didn't use any sugar! I remedied that by adding half a cup and playing with the liquids to account for the added dry ingredients. The frosting is taken from another recipe but I tweaked it so much, I'd almost call it my own. Anyway, here it is with my modifications.



Ingredients

Orange Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon grated orange peel
• 1 egg, beaten
• 1/2 cup orange juice
• 1/4 cup butter or margarine, melted
• 1/4 cup milk
• 1 teaspoon vanilla

Orange Lemon Glaze

• 1 cup powered sugar
• zest of 1/2 Orange
• 1 orange
• 1/2 lemon

Directions

Orange Muffins

1. Preheat oven to 400°F. Coat twelve medium-size muffin cups with nonstick cooking spray, or line with paper liners; set aside.
2. Sift flour, baking powder, baking soda, amd salt in medium bowl. Combine egg, orange juice, butter, milk, orange zest and vanilla in small bowl until blended; stir into flour mixture just until moistened. If required, add additional orange juice until consistency is like cookie dough.
3. Spoon batter into prepared micro muffin cups, filling to the top. Bake 8 to 10 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. While still warm drizzle orange glaze

Orange Glaze

1. Zest 1/2 large orange. Juice orange. Juice lemon. Mix together in small bowl.
2. Sift powdered sugar into a small bowl. Add juice mixture 1/4 cup at a time until thick but moist.