Chewin'

the News

January 2009

Walnut Orange Muffins

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Butter, softened	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Eggs	2	4	6	8	10	12
Buttermilk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Grated orange peel	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Chopped walnuts	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Orange juice	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Packed brown sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.

Assembly Directions:
Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar. Beat in eggs, buttermilk and orange peel. Combine flour, baking soda and chopped walnuts; add to creamed mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20 minutes or until a toothpick comes out clean.

In a bowl, combine orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing to a wire rack.

Freezing Directions:
Allow to cool. Place muffins in freezer bags or rigid containers. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator or at room temperature. They can be warmed in the microwave after thawing. Microwave on high for 10 to 15 seconds.

Nutritional Info:
Per Serving: 356 Calories; 18g Fat (44.6% calories from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 296mg Sodium.
Exchanges: 1 Grain (Starch); 3-1/2 Fat; 1-1/2 Other Carbohydrates.
 

<<<<<<< Go to the January 2009 Newsletter