Orange Poppy Seed Muffin Tops
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sour cream
1/3 cup vegetable oil
1/4 cup orange juice
4 teaspoons poppy seeds
2 teaspoons orange zest (from one orange)
About 12 muffin tops.
Preheat oven to 400°. Spray muffin top pan with nonstick cooking spray.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine sour cream, oil, eggs, vanilla extract, orange zest, poppy seeds and orange juice. Add to dry ingredients. Stir only to combine.Divide batter equally into pan cavities.
Bake 9 - 11 minutes or toothpick inserted in center of muffin top comes out clean.
Variation: Omit poppy seeds. Pour 1/2 cup boiling water over dried cranberries; set aside at least 10 minutes. Drain well. Do not grate the zest of the orange. Instead, use vegetable peeler to cut strips of orange zest; roughly chop strips. Add 1/3 cup chopped walnuts and drained dried cranberries to muffin batter.
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