ORANGE-ALMOND MUFFINS by NancyC                      

Makes 19 to 20 muffins

• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose unbleached flour
• 2 1/4 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 (15-ounce) can mandarin oranges, drained
• 1 1/2 teaspoons orange extract
• 1/3 cup orange juice
• 1 Tablespoon orange zest
• 1 cup sliced almonds
• Simple orange glaze (see recipe below)
• Optional toppings—any of the following: mandarin orange segments, sprinkles, shredded coconut, coarse decorating sugar, sliced almonds

SIMPLE ORANGE GLAZE

• 1 1/3 cups powdered sugar
• 2 Tablespoons orange juice

Preheat oven to 350˚F; line two 12-cup muffin pans with 19 to 20 paper liners; set aside.

In large bowl, cream together butter and sugar, then add in the egg, blending everything well.

In a medium-size bowl, mix flour, baking soda, baking powder, and salt. Add this mixture to the butter/sugar mixture, stirring together, then add in the sour cream (batter will be thick!).

Drain mandarin oranges and cut into small chunks; in small bowl, mix the mandarin orange chunks with the orange extract, orange juice, and orange zest, then stir into batter. Fold in the sliced almonds and mix until evenly distributed in batter.

Spoon batter into prepared muffin cups (about 2/3 to 3/4 full) and bake at 350˚F for 17 to 19 minutes, until toothpick inserted in center comes out clean or almost clean. Let cool a few minutes in pan, then remove to a wire rack to cool completely. Glaze muffin tops with the Simple Orange Glaze (just mix the powdered sugar and orange juice together) and additional toppings, if desired.

Recipe from NancyC | nancy-c.com