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Orange Poppy Seed Muffins with Orange Cranberry Butter

The kitchen will be filled with a fragrant, citrus aroma that will entice your family's taste buds. Poppy seeds add a delicate, nutty flavor.

Ingredients
Serves:
Directions
10 mins Prep time 25 mins Cook time
10 mins Prep time
25 mins Cook time
  • For the Butter, mix all ingredients in medium bowl until smooth. Refrigerate until ready to serve.

  • For the Muffins, preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl. Set aside.

  • Mix sour cream, egg, oil, milk, extract and orange peel in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Spoon batter into prepared muffin cups, filling each cup 2/3 full.

  • Bake 20 to 25 minutes or until lightly browned. Serve warm with Orange Cranberry Butter.

Cooking tip

Test Kitchen Tip: Muffins are also delicious with Creamy Raspberry Butter. Beat 3/4 cup (1 1/2 sticks) butter, softened, 4 ounces (1/2 package) cream cheese, softened, 1 1/2 tablespoons raspberry preserves and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer until smooth. Refrigerate until ready to serve.

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Nutrition information

(Amount per serving)

  • Calories: 249Cholesterol: 38mg
  • Sodium: 265mgProtein: 4g
  • Total Fat: 13gFiber: 1g
  • Carbohydrate: 29g

Ratings & Reviews: 1

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Comments

  • achin f. on 05/03/2014

    The batter was the consistency of drop muffins so I was concerned they would be crumbly, but the inside did have a muffin like texture. There was not enough orange flavor for my taste, so I'd add another 1/2 t of extract and/or more zest next time. I opted to skip the cranberry butter and made a glaze with orange juice and powdered sugar instead.

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