Tommy's orange muffins

12 servings

Ingredients

Quantity Ingredient
1 large Orange
⅓ cup Orange juice
6 tablespoons (3/4 stick) butter, at room temperature, cut into chunks
1 large Egg
½ cup Seedless golden raisins
1 tablespoon Light rum
1½ cup All-purpose Southern flour (Martha White or White Lily brand)
¾ cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt

Directions

Appeared in Sun-Sentinel Food Section July 6, 1995"When I first tested this recipe, I accidentally left out the butter and it still worked amazingly well. So, for a lower-fat variation, simply omit the butter."

Butter and flour 12 muffin cups.

Grate rind from orange; reserve. Remove and discard white pith from orange and cut peeled orange into quarters, removing seeds.

Preheat oven to 400 degrees. In a blender, combine rind, orange quarters, orange juice, butter, egg, raisins and rum; blend 5 seconds. Transfer mixture to a large nonreactive bowl.

In another bowl, sift together dry ingredients. Add dry ingredients to orange mixture and stir just until blended (do not over stir).

Spoon mixture into prepared muffin cups, filling each cup two-thirds full, and bake until muffins are golden, 15 to 20 minutes. Makes 12 muffins.

Per muffin: 187 calories, 2 grams protein, 6 grams fat, 31 grams carbohydrates, 33 milligrams cholesterol, 386 milligrams sodium, 31 percent calories from fat.

Low-Fat variation: Omit the butter Per Muffin: 136 calories, 2 grams protein, 0.62 gram fat, 31 grams carbohydrates, 18 milligrams cholesterol, 328 milligrams sodium, 4 percent calories from fat.

Recipe from My Mother's Southern Kitchen (Macmillan, 1994) by James Villas with Martha Pearl Villas.

Posted by Sonya Wiren 7/6/95

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