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Orange Brunch Muffins Recipe
|Buttermilk baking mix||3 Cup (48 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , lightly beaten|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Premier white morsels||12 Ounce, divided (2 Cups, 1 Package)|
|Chopped macadamia nuts/Walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4872 Calories from Fat 1897
% Daily Value*
Total Fat 214 g329.2%
Saturated Fat 123.5 g617.5%
Trans Fat 13.6 g
Cholesterol 508.7 mg
Sodium 5401.6 mg225.1%
Total Carbohydrates 666 g222.1%
Dietary Fiber 14.7 g58.7%
Sugars 385.4 g
Protein 84 g168%
Vitamin A 18.7% Vitamin C 140.6%
Calcium 186% Iron 129.6%
*Based on a 2000 Calorie diet
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.