Muffins are a breakfast classic, so pairing a favorite flavor and a favorite treat, using the easiest muffin recipe I've ever used ... this muffin does not disappoint. They were mouthwateringly (is that a word?) good.
Chances are you already have everything on hand to prepare these tasty morsels, too! These moist gems go great with a cup of coffee or a big glass of milk. Wonderfully aromatic Saturday morning breakfast...ahhh.
1 3/4 c. self-rising flour
2/3 c. of Splenda Blend (or sugar)
1 stick of butter, melted
1/4 c. orange juice
1 c. sour cream (we use Fat Free)
1 T. orange zest
Mix the dry ingredients together and then pour the wet ingredients over the dry and blend. Do not over mix. Batter will be thick.
Spoon muffin mix in well greased muffin tin and bake at 350 for 15 minutes. Makes 10-12 muffins.
1 1/2 c. confectionery sugar
1/4 cup orange juice
2 t. orange zest
Whisk ingredients together. Add more confectionery sugar if too thin. Once muffins cool, dip them in the glaze and allow to harden.
Double dip them and they're twice as tasty!
adapted from piarecipes.com
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