

- 1 cup butter (or you can use 1/2 cup butter and 1/2 cup pureed white beans for less fat)
- 1 1/2 cup sugar
- Zest of 2 oranges
- Juice of 2-3 large oranges (about 1 to 1 1/2 cups)
- 3/4 cup milk
- 1/4 cup sour cream
- 4 eggs
- 1/4 cup poppyseed (or you can also use chia seeds)
- 2 tsp. vanilla
- 1 tsp. salt
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 4-4 2/3 cup flour
- Juice of one orange
- Zest of one orange
- 1/2 cup granulated or powdered sugar
- In a bowl, cream together the butter and sugar with an electric mixer, until smooth and fluffy. Then add the zest of the oranges and orange juice. Add the milk, sour cream, eggs, poppyseed, vanilla, salt and mix until combined. Add the dry ingredients to the batter and mix only until combined (you don't want to over mix the muffin batter). The batter will be fairly thick. If you need to add a little more milk or orange juice to thin out the batter a little you can. You want the batter a little thick to keep the muffins nice and puffy and tall. Preheat the oven to 350 degrees. Place muffin liners in 24 muffin tins. Spoon the batter evenly into each muffin tin. Bake the muffins at 350 degrees for 15-17 minutes, or until the tops are lightly golden brown (but not over cooked). When the muffins are cooked, remove from the oven and set aside while you make the glaze.
- For the glaze: in a bowl, zest and juice the orange. Add the sugar and whisk together until smooth. Drizzle the glaze over the top of the muffins and then serve.
I be the kids will love them!!! Such a thoughtful Mom!
I BET the kids will love them!! Such a thoughtful Mom!