Al has requested lemon bars one too many times , when he likes something he wants nothing else! He also complains that when he likes something he never gets it again because I never follow the recipe. Now this is more true for cooking than baking. However, I was determined to bake something different yesterday. I had almost run out of fresh lemons, because of Al's need for those ..... bars, but I did have a bag full of oranges.
I found this recipe in my Better Homes and Gardens New Cook Book. Since I did not have any orange yogurt, I made a few changes. Luckily they were delicious!
Here is the original recipe and the changes I made.
Prep Time: 15 minutes Bake: 18 minutes Oven: 400
Original Recipe // Heidie's Version
1 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons finely shredded orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 8-ounce carton orange yogurt // 8 ounces plain yogurt mixed with shredded peel and juice of one orange and 1 tablespoon of honey
1/3 cup cooking oil
1 teaspoon vanilla
1/2 cup sifted powdered sugar // omit
1 to 2 teaspoons orange juice // omit
- Grease twelve 2 1/2 -inch muffin cups (I used 6 jumbo muffin cups) or line with paper bake cups, set aside. In a medium bowl combine flour, sugar, orange peel, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.
- In another bowl combine egg, yogurt, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
- Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven for 18-20 minutes or till golden the jumbo muffins took 25 - 30 minutes. Remove muffins from muffin cups.
- Meanwhile, stir together powdered sugar and enough orange juice to make a glaze that is easy to drizzle. Drizzle over warm muffins, serve warm. I felt we did not need the extra calories. And the muffins were moist and delicious without the glaze. Makes 12 muffins or 6 jumbo muffins.
