Categories: Breakfast, Muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/2 cup yogurt (regular, lowfat, or nonfat)
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon finely grated orange zest
- 3/4 cup fresh squeezed orange juice
- 1/4 cup milk (whole, lowfat, or nonfat)
- 1/4 teaspoon orange oil
Directions
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Position rack in center of oven; preheat oven to 400°.
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Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
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In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
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In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
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Stir in the flour mixture using a wooden spoon, until moistened.
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Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
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Place pan on wire rack; cool 10 minutes.
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Gently rock muffins back and forth to release; remove muffins from tin.
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Cool for 5 minutes on wire rack before serving.
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*Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
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*Chocolate Chip Orange Muffins—add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
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*Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
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*Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.