Blueberry Sweet Muffins

Taking advantage of summer blueberries, I finally got around to making these blueberry sweet muffins, a recipe I had been eyeing out of Southern Living Comfort Food: A Delicious Trip Down Memory Lane.

But before I get to the muffins, somebody pinch me!! 63 degrees in Dallas, TEXAS in the middle of August???? I couldn’t believe it! So, instead of sleeping in late on this Saturday morning, I figured I better take advantage of the nice weather and go for a run.

Morning runs are the best despite getting up at the crack of dawn. 🙂 However, once I’m up, I’m good to go for the rest of the day!

texas sunrise — Enjoying the cool weather and sunrise. Gorgeous view except for the power lines!

The great thing about these muffins is that they are a cinch to whip up. After running, I didn’t have much patience for waiting around for breakfast, and was able to get these on the table in under 30 minutes from start to finish!

The recipe is almost effortless, plus I can almost guarantee you’ll have all the ingredients in your pantry.

Start by whisking the egg, milk and oil together in a small bowl.

blue — Combine the flour, soda, sugar and salt together in a medium bowl.

I actually substituted white whole wheat flour for the all-purpose flour. I think using 100% all-purpose would taste better, but they say white whole wheat is better for you, thus I wanted to try it out.

So what’s the difference between whole wheat flour and white whole-wheat flour? It’s the type of wheat used. White whole wheat flour is made with white wheat, which lacks bran color. It is milder in flavor and lighter in color. Nutritionally it is the same. Think of white whole wheat flour as a sort of albino version. To learn more, click HERE.

To finish making the muffins, you’ll pour the wet ingredients into the dry ones, and stir until just combined. Then you’ll fold in your blueberries. That’s it! Then just scoop the batter into lined muffin cups and bake for 20 minutes.

Bake at 400 degrees F for 20-25 minutes.

Let the muffins cool slightly in the pan, then transfer them to a wire rack and let them cool completely.

I like mine hot so that I can drizzle them with some Colorado honey. Enjoy!!

blueberry muffins

For those living in Dallas, did you enjoy the cooler weather this morning? What is your favorite breakfast muffin?

Blueberry Sweet Muffins

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 10

Recipe adapted from Southern Living Comfort Food: a delicious trip down memory lane

Ingredients

1 1/2 cups all-purpose flour (I used white whole wheat flour)
1/ 2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk (I used skim)
1/4 cup vegetable oil
1 large egg
1 cup fresh or frozen blueberries
1 Tbsp. sugar

Instructions

Preheat oven to 400 degrees F. Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in blueberries.
Spoon into greased or paper-lined standard muffin pans, filling two-thirds full. Sprinkle batter with 1 tablespoon of sugar.
Bake for 20-25 minutes or until muffins are golden. (I baked mine at 375 degrees F in a convection oven for 20 minutes). Remove from pans immediately and cool on wire racks.

Zucchini Muffins

HAPPY ST. PATRICK’S DAY!!! In all actuality, I did not make these muffins because of the Irish holiday…however, it just so happens that zucchini is green in color, so it makes for quite a fitting blog post. 🙂

Last week, Julie, a coworker and also one of my best friends, had made mention that she loves Starbucks’ Walnut Zucchini Muffins. Unfortunately, Starbucks discontinued making them, and replaced them with a Morning Glory Muffin instead, if I’m not mistaken.

It got me thinking… I’ve NEVER eaten a zucchini muffin!

After having Julie reassure me that a muffin filled with zucchinis could actually taste good, (remember, zucchinis are vegetables) I thought I’d give them a whirl this weekend to see what I thought.

SUCCESS is all I can say. 🙂

The combination of brown sugar, cinnamon and nutmeg make for a warm, delicious and sweet muffin that pairs extremely well with the zucchini.

Extra cinnamon-sugar is sprinkled on the top of the muffins to add a little crunch on top, for those folks with cinnamon-toast crunch cravings!

Matt loved these and asked me if they were healthy. (You can tell he likes something when he asks about the calorie and fat count… it means he wants a second or even third helping!)

So, are they healthy? Well….sort of. They do have 1 1/2 cups of zucchini in them. However they contain quite a bit of sugar. You could probably use a sugar substitute if you’re looking to cut back on calories.

I will say, I scoured the web for the best looking zucchini muffin recipe and this one from Eat, Live, Run looked the best. While another Pinterest photo of a zucchini muffin caught my eye, it called for 2 sticks of butter – a big fat “NO” for me. I’m not much of a butter fan, just ask my mother-in-law Paula! 🙂

Ready to get started??

Combine flour, sugars, salt powder, cinnamon and nutmeg.

Grate 1 1/2 cups worth of zucchini.

Combine eggs, vanilla, oil and zucchini.

Fold zucchini mixture in with dry mixture and be careful not to overwork the batter.

Fill paper muffin liners 3/4 full with batter.

Bake for 25 minutes at 375 degrees F or until a toothpick inserted in the center of the muffin comes out clean.

Let cool slightly.

Look at that lovely muffin! Take a big bite and enjoy. I like to drizzle mine with a little bit of honey. I hear honey is good for your immune system. :0

Zucchini Muffins

Serves: 12

Ingredients

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 cups grated zucchini (about two small-medium sized zucchinis)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for sprinkling on top

Instructions

Preheat oven to 375 degrees F. In a large bowl, whisk together the flours, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.
In a medium bowl, combine the grated zucchini, eggs, vanilla, and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this – it will lead to dense muffins.
Fill paper-lined muffin tins about 3/4 of the full with batter and then sprinkle cinnamon and sugar on each. Bake for about 25 minutes or until golden and a toothpick inserted in center of muffin comes out clean.

Notes

Source: Eat, Live, Run

Chocolate-Chocolate Chip Muffins

Thanks to Cooking Light, you can “have your cake and eat it too.” CL is one of my most favorite websites for finding quick and healthy recipes that actually taste good.

From comfort food to chocolate-chocolate chip muffins, you can still enjoy good food while cutting back on the calories.

If you’re a lover of all things chocolate, especially when it comes to breakfast, you must give these muffins a whirl. Not only are they super easy to whip up, they actually taste pretty good.

The texture reminds me more of a cupcake than a muffin. With that said, they are NOT cupcakes…. they are muffins. So, what’s the difference between a chocolate cupcake and a chocolate muffin?

CUPCAKES:

sweet
tender
rich with eggs and butter
dessert item, not an everyday breakfast
always topped with frosting

MUFFINS:

not too sweet
relatively healthy
dryer and slightly more dense in texture than cupcakes
breakfast or snack item

These muffins literally take 12 minutes to prepare. Simply whisk together all the dry ingredients.
Then whisk together the wet ingredients in a small bowl.

Add the wet ingredients to the dry mixture and combine. Don’t forget to add in your chocolate chips.

Pour the batter in 12 individual muffin liners and throw them in the oven.

15 minutes later and you can enjoy a nice, pipping hot, extra chocolatey muffin.

Don’t they look good?

Forgive me for taking so many pictures. I just can’t get enough of them!

Take a big bite and enjoy with a tall glass of milk!

Chocolate-Chocolate Chip Muffins

Prep time: 12 mins

Cook time: 15 mins

Total time: 27 mins

Serves: 12

Ingredients

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup vegetable oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate chips, divided
Cooking spray

Instructions

Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup chocolate chips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup chocolate chips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Serving size: 1 Calories: 191 Fat: 7.6g Saturated fat: 1.9g Carbohydrates: 29g Sodium: 197mg Fiber: 1.5g Protein: 3.1g Cholesterol: 15mg

Notes

Source: adapted from Cooking Light

Oatmeal Muffins

Wholesome. Chewy. Delicious. If you like oatmeal, you should love these muffins!

They really do taste like a bowl of oatmeal in muffin form. Filled with dried apricots, craisins and/or dates will add a nice bit of sweetness, but if you’re like Matt you might just want to eat them plain – sans the dried fruit.

Fun story: The first time I made these for Matt, he didn’t like them.

He took one bite and made a funny face and said “What’s in these?” I told him the ingredients and said they were “healthy” muffins, not the fat-filled, overly sugary cakey muffins you would normally expect.

He took another bite and LOVE them. I figured he would. Matt loves just about anything with oats in them!

I don’t want you to get discouraged… these muffins are really really good. However, you know that feeling you get when you bite into something expecting one thing and it’s actually something else? It throws you off!

Case in point… I love Perrier. One time I picked up a glass of water, thinking it was plain ole tap water. After taking a sip I discovered it was Perrier. I wasn’t expecting the fizziness from the sparkling water and it took me for surprise, in a bad way. The same thing happened with Matt and these muffins.

Enjoy your Saturday. Whip up a batch of these oatmeal muffins and let me know what you think!

Oatmeal Muffins
INGREDIENTS
3/4 cup all-purpose flour
1 cup uncooked regular oats
1/2 cup chopped dates (I used chopped dried apricots and dried cranberries)
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
3 tbsp butter, melted
1 large egg, lightly beaten
Oats, optional

DIRECTIONS
1. Preheat oven to 425 degrees F. Lightly grease or line a muffin pan with paper-lined muffin cups.
2. Combine first 6 ingredients in a large bowl; make a well in the center of the mixture.
3. Stir together milk, butter, and egg; add to dry ingredients. Stir just until moistened.
4. Spoon batter into muffin pans, filling two-thirds full. Sprinkle with oats, if desired.
5. Bake for 15 minutes. Remove from pans immediately.

Yield: 8 muffins
Recipe from: Southern Living Comfort Food: A Delicious Trip Down Memory Lane

Paula’s Bran Muffins

For those of you who don’t know Paula, my mother-in-law, you are missing out! She is a hoot! Not only is she extremely outgoing like Matt (her son and my husband), she is also a great cook – that is, if you like down-home southern cooking!

Some of the most popular recipes on my blog come from Paula, and do you know why?

Her recipes are simple to make.
Her recipes are “comfort” food.
Her recipes are fattening!!! (Hey, her name is Paula, and she is just like Paula Deen!)

When Paula first made these muffins for us at the lake this summer, she advertised them as “healthy” bran muffins. I was pretty excited that she made something “good-for-us”, that is, until I saw the recipe. Don’t let the word “bran” trick you into thinking you can eat five of these muffins and not gain weight. That’s what I thought (except I didn’t eat five). With 3 cups of sugar, and one cup of canola oil, these aren’t exactly Cooking Light material.

With that said, I am a firm believer in moderation. I weigh less than 100 pounds and still indulge in sweets and carbs. However, what I do that most people don’t do is exercise regularly (run, do yoga, cross train and lift weights), eat 5-6 small meals a day, and count my calories.

Paula on the other hand, has amazing metabolism, considering how much she eats!! I think she has been blessed genetically. Paula was invited to run the 200m in the 1972 Summer Olympic trials. Pretty cool, right?

As far as taste goes, these bran muffins are out of this world! They are sweet (obviously – with 3 cups of sugar), but not overly sweet. The bran cereal (or granola, if you choose to add) is filling, and the dried fruit is a nice addition. The buttermilk creates a slightly tangy batter. (By the way, I LOVE batter – muffins, brownies, cookie dough, it doesn’t matter – I like all batters, including this one!)

Let me know what you think, I’m sure you will love them!

Paula’s Bran Muffins

Serves: 4 dozen

*Baked muffins will keep in the refrigerator for 2-4 weeks. You can also refrigerate the dough and bake at your convenience.

Ingredients

4 eggs, beaten
5 cups flour
1 cup canola oil (for a healthier option use 1/2 cup applesauce and 1/2 cup oil)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
5 tsp. baking soda
1 tsp. salt
1 quart buttermilk
1 (15 oz) box Raisin Bran cereal (you can substitute granola if you wish)
1 tsp. vanilla
1 tsp. almond extract
1 cup dried fruit

Instructions

Preheat oven to 400 degrees F. Line a 12-cup muffin pan with individual baking cup liners.
Combine the first 5 ingredients. Add in the soda, salt, buttermilk and cereal, in the order listed.
Add almond and vanilla extracts. Stir in dried fruit.
Spoon batter into prepared muffin cups and bake for 15 minutes or until toothpick inserted in center of muffin comes out clean or with a few crumbs.

Banana Berry Muffins

If you’re a fruit lover, you’ll love these healthy banana berry muffins! Loaded with mixed berries, bananas, cottage cheese (or yogurt), and oats, you won’t have to feel guilty about eating these muffins for breakfast or a snack.

My sister and mom made them a few weeks ago, and when they brought some over for me to try, I absolutely fell in love! This recipe came from the blog, Eighty Twenty in which the author posts 80% healthy recipes and 20% “just plain good” recipes. Go take a look if you haven’t already…I’ve already bookmarked quite a few recipes.

In terms of taste, these muffins are extremely moist (probably from the bananas). They are sightly sweet from the berries, and have a 4g of protein from the cottage cheese and egg whites. Drizzle them with Colorado honey (my favorite) or a pat of butter, and you’ve got a perfect snack. In addition, I’m pleased to announce these muffins have NO butter…instead they’re packed with heart-healthy ingredients you should probably be getting more of.

Enjoy and let me know what you think!

Banana Berry Muffins
Ingredients
1 cup whole wheat flour
1/4 cup white flour
1/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 cup mashed bananas
1/2 cup sugar
1/4 cup low fat plain yogurt or small curd cottage cheese
1 egg white
1 tsp. pure vanilla extract
1 1/4 cup frozen mixed berries

Directions
1. Preheat oven to 365 degrees F. In a large bowl, combine sugar, mashed bananas, cottage cheese, egg white, and vanilla extract. In another bowl, combine flours, oats, baking powder, and baking soda.
2. Add dry ingredients to wet ingredients and stir for about 10-15 strokes, just until dry ingredients are moistened. Fold in 1 cup frozen berries.
3. Place muffin liners in a muffin tin (regular size). Fill each muffin cup 3/4 full with batter. To the top of each muffin, add a couple of remaining frozen berries. Sprinkle the top of each muffin with a dash of sugar.
4. Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean. Allow to cool 5 minutes before serving.

Yield:
Recipe from: Eighty Twenty

NUTRITIONAL INFORMATION: 144 Calories | 1g Fat | 4g Protein | 19g Carbohydrates | 4g Fiber

Breakfast Bran Muffins

If you’re looking for something healthy for breakfast you’ll have to try these bran muffins. While not extremely sweet, these muffins will satisfy your craving for a delicious muffin. Drizzle with honey or top with a little pat of butter to garnish while pouring yourself a tall glass of orange juice. The best thing about these? If you make a batch ahead of time, they make for an easy, grab-and-go breakfast for those on the run.

My mom and sister made these muffins and brought them over for me to try, so unfortunately I do not have step-by-step photos. Enjoy!

Bran Muffins

Ingredients

2 large eggs, lightly beaten

1 cup buttermilk or plain yogurt

1/2 cup barely melted unsalted butter

1/4 cup maple syrup

1/2 cup (20g) unprocessed wheat bran or oat bran

1 1/2 cups (115 g) plain, unsweetened bran cereal

1 cup (115 g) whole wheat pastry flour

1/4 cup (35 g) natural cane sugar

1 tsp baking soda

1 tsp aluminum-free baking powder

1 tsp fine-grain sea salt

Directions

1. Preheat oven to 400 degrees F with a rack in the middle of the oven. Generously butter a standard 12-cup muffin pan.

2. In a large bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup. Sprinkle the bran and cereal across the top, stir, and allow the mixture to sit for 5 minutes.

3. In the meantime, in a separate small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Sprinkle the dry ingredients over the top and stir until just combined. Immediately fill each muffin cup three-quarters full.

4. Bake for 18 to 22 minutes, until edges of the muffins begin to brown and the tops have set. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

Yield: 12 muffins

Orange-Cranberry Wheat Germ Muffins

I was in a “baking mood” as I like to call it, late last night so I quickly threw together these orange-cranberry muffins as a late night snack….and boy were they good!

When my husband, Matt, asked what I was cooking, I vaguely told him “muffins”. Matt is picky when it comes to fru-fru, “girly” food – or anything that contains dried fruit. I guess it was my lucky day, because he liked them!!! I was so excited because Matt hates craisins and oranges, so it was a big complement to me when he said he enjoyed them.

These orange-cranberry wheat germ muffins are from Cooking Light, and as expected, are quite healthy. The wheat germ provides an excellent source of vitamin E, and the orange juice adds calcium.

The muffins are best served warm, so either eat them immediately from the pan, or pop one in the microwave to reheat. I like to add a squirt of honey or orange marmalade for that extra citrus punch. Enjoy!

Combine flour and next 7 ingredients (through nutmeg).

Combine brown sugar, oil, rind, juice, and eggs.

Make well in center and pour egg mixture into flour mixture. Fold together until just combined.

Spoon into lightly greased muffin pan.

Bake at 375 degrees F for 17 minutes or until toothpick comes out clean from the center.

Serve warm with honey, butter, or orange marmalade.

Orange-Cranberry Wheat Germ Muffins
Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup raw wheat germ
1/2 cup sweetened dried cranberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 cup canola oil
1 tsp. grated orange rind
1/2 cup fresh orange juice
2 large eggs
Cooking spray
1 Tbsp. turbinado sugar

Directions
1. Preheat oven to 375 degrees F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 12 muffin cups coated with cooking spray.
4. Sprinkle with turbinado sugar. Bake at 375 degrees F for 17 minutes or until muffins spring back when touched in center.

Yield: 12 muffins
Recipe from: Cooking Light

Raspberry-Cream Cheese Muffins

I love raspberries. They’re tart yet sweet, they are great in desserts, yogurt, or just plain by themselves. Even though I love raspberries, I’ve never made them in muffins…until now!

These raspberry cream-cheese muffins are wonderful. They’re so good, you’d think you’re eating a muffin with 20 grams of fat, not 4.7 grams. They remind me of a light raspberry cheesecake, and seem to just melt in your mouth.

They are also extremely versatile. You can mix them up by adding blueberries, cherries, and dried cranberries instead of the raspberries. Let me know what you think! Enjoy…

Beat the cream cheese and butter in a mixer on high speed. Add the sugar, vanilla, egg whites and egg.

Combine the flour, baking powder, baking soda and salt.

Pour flour and buttermilk mixture into cream cheese mixture. Gently fold in raspberries and walnuts.

Spoon into muffin cups and bake for 25 minutes in a 350 degree F oven.

Remove from pans and cool on a wire rack, then serve with fresh raspberries.

Raspberry-Cream Cheese Muffins

Ingredients

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened

1/3 cup butter, softened

1 1/2 cups sugar

1 1/2 tsp. vanilla extract

2 large egg whites

1 large egg
2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup low-fat buttermilk

2 cups fresh or frozen raspberries

1/4 cup finely chopped walnuts

Directions

1. Preheat oven to 350 degrees F.

2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Recipe from: Cooking Light

Yield: 24 muffins

Essence of Orange Muffins

You would think these essence of orange muffins would be overly sweet, but they’re not…they’re rich and delicious au natural, and you won’t need to butter them. The orange juice and zest adds both a tart and sweet flavor simultaneously, while the orange zest makes these cakey muffins delightful.

My mom made these orange muffins at the beginning of fall, and I’ve been holding off posting them since they are the perfect spring recipe…light and luscious! Depending on what’s in season, feel free to add a cup of fruit: peaches and raspberries in the spring; cranberries in the fall!

We made a combination of Texas-size muffins and mini muffins. I like the look of the Texas ones, but you can eat more with the mini muffins…maybe not technically, but it feels like it!

As quoted by the author of Pastry Queen, Rebecca Rather these “are best when warm and fresh, but can be cooled and then frozen up to two weeks. Defrost them at room temperature. Just before you are ready to eat them, warm them in a 325 degree F. oven for 5-7 minutes.” Enjoy!

Essence of Orange Muffins

MUFFINS

1 cup whole milk (if you want to be healthy, use skim or low-fat milk)
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
1 cup (2 sticks) unsalted butter, melted and slightly cooled
3 1/2 cups all purpose flour
1 cup sugar
1 1/2 Tbsp. baking powder
1/2 tsp. salt
Zest of 1 orange, preferably organic

GLAZE
1/4 cup freshly squeezed orange juice
1 1/2 cups powdered sugar
1 tsp. grated orange zest, preferably organic

TO MAKE THE MUFFINS:
1. Preheat the oven to to 350 degrees F. Grease 8 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray or line them with muffin wrappers.
2. Whisk together the milk, orange juice, sour cream, eggs, and butter in a medium mixing bowl.
3. Combine the flour, sugar, baking powder, and salt in a large bowl. Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated. Gently fold the orange zest into the batter.
4. Spoon the batter into the muffin pan, filing each cup just to the top. Bake the muffins for about 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean.
5. Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze. (This would be a great time to eat them, too.)

TO MAKE THE GLAZE:
1. Combine the orange juice, powdered sugar, and zest in a medium bowl. Spread the mixture on top of each muffin. Serve warm or at room temperature.

Yield: 8 Texas-size muffins
Recipe from: The Pastry Queen by Rebecca Rather with Alison Oresman