The first time I had these muffins I about lost mind from pure satisfaction. These muffins are double dipped in an orange glaze and they taste amazing. I really can’t get enough of these yummy little guys. Plus, and you’re really gonna like this, these muffins are super easy to make and they only use a handful of ingredients. Can you believe that? I get really excited about dessert recipes such as this.
Check out what my pals over at The Shady Porch had to say about this recipe:
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.
You’d be right! I had every single ingredient in my fridge and pantry. Yusss!
1 3/4 c. Gold Medal self-rising flour
2/3 c. of Splenda Blend (or sugar)
1 stick of Kerrygold butter, melted
1/4 c. orange juice
1 c. Daisy sour cream
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!
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Quick Tip: The muffins make a fabulous breakfast option.
Thank you The Shady Porch for this great recipe.