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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.
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.
achin for bacon | May 03, 2014