Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 6 cups flour 2 cup sugar 8 teaspoons baking powder 2 teaspoon salt 4 large egg, lightly beaten 1 lb unsalted butter-softened 4 cup milk 12 tablespoons orange juice concentrate, thawed 8 teaspoons finely grated orange zest TOPPING 1 cup chopped pecans 1 cup firmly packed light brown sugar 2 tsp finely grated orange Instructions: Preheat the oven to 350 degrees F. In a large bowl, sift together flour, the sugar, baking powder, and salt. In a bowl, beat together the eggs, butter, the milk, orange juice concentrate, and 2 teaspoons of the zest. Add the wet ingredients to the dry, combining just until moistened and being careful not to overmix. Divide the batter among the prepared muffin tins, filling each halfway. To make the crumble topping, in a small bowl, combine the remaining flour, the chopped pecans, the brown sugar, and melted butter and 1/2 teaspoon of grated zest. Mix to combine and sprinkle 1 teaspoon on top of the batter for each muffin. Bake until set and golden brown and a tester inserted into the middle comes out clean. Approx 50 minutes. Remove from the oven and let sit for 5 minutes. |
Copyright © 1993 - 2012 Lanier Publishing International