Orange Muffins

What to do with an entire basket of oranges, that no body wants to eat anymore? Yep, ya hop on over to Pinterest and search for amazing orange recipes. Yep, that's what I do and look I found these great muffins, used up all my oranges and I was a happy mama. These muffins freeze well too! I love freezing homemade muffins, they make the best breakfast when my family is in a hurry.

Two of my newest kitchen tools that I can NOT live with out! The Pampered Chef juicer and this AWESOME zester.

Orange Muffins
found at Annie Eats, originally from a cookbook The Pastry Queen by Rebecca Rather
1 cup milk
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
1 cup  unsalted butter, melted
3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 tbsp baking powder
1/2 tsp salt
Zest of 1 orange

For the glaze:
1/4 cup freshly squeezed orange juice
1-1/2 cups confectioners’ sugar
1-2 tsp orange zest

Preheat the oven to 350. Line muffin tins with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

Store in an airtight container, you can freeze un-eaten muffins and pull out as needed for breakfast.