Orange Brunch Muffins Recipe
Ingredients
| Buttermilk | 3 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, grated | |
| 2 cups (12-ounce package) Premier White Morsels, divided | ||
| 1/2. cup chopped macadamia nuts or walnuts | ||
Directions
COMBINE baking mix, flour and sugar in large bowl.
Add eggs, yogurt, orange juice and orange peel; stir just until blended.
Stir in 1 1/3 cups morsels.
Spoon into 12 to 14 paper-lined muffin cups.
Sprinkle with nuts.
BAKE in preheated 375° F. oven for 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in heavy-duty plastic bag.
Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead.
Microwave at additional 10- to 20-second intervals, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over muffins while still slightly warm.
Add eggs, yogurt, orange juice and orange peel; stir just until blended.
Stir in 1 1/3 cups morsels.
Spoon into 12 to 14 paper-lined muffin cups.
Sprinkle with nuts.
BAKE in preheated 375° F. oven for 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in heavy-duty plastic bag.
Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead.
Microwave at additional 10- to 20-second intervals, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over muffins while still slightly warm.
Chef
