Pass the Plate

I was trying to find a use for a leftover of sour cream and came across this recipe. I’ve been wanting to try something with oranges for a while, so it seemed like the perfect opportunity.

While this will never be one of my favorite recipes, it’s really good simply due to the fact it’s quite different from other ones I’ve collected. It’s nice and tangy, and the sour cream makes these very moist.

Ingredients

• Flour 1¾ cups 415 ml
• White granulated sugar ²⁄₃  cup 150 ml
• Baking powder 1 tbsp 15 ml
• Salt ½ tsp 2.5 ml
• Butter, melted ½ cup 100 g
• Sour cream 1 cup 250 ml
• Egg, beaten 1
• Orange juice ¼ cup 60 ml
• Orange extract 1½ tsp 7.5 ml
  or Zest of 1 orange

(for glaze)

• Confectioners sugar 1½ cups 350 ml
• Orange juice ¼ cup 60 ml
• Orange extract 1 tsp 5 ml
  or Orange zest 2 tsp 10 ml

Directions

1. Preheat your oven to 400°F / 200°C.
2. Grease your muffin molds.
3. In a large bowl, combine the flour, sugar, baking powder and salt.
4. In a separate bowl, combine the butter, sour cream, egg, juice and orange zest or extract.
5. Add the wet ingredients to the dry ones and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
6. Bake 16-18 minutes.
7. Combine the ingredients for the glaze and pour onto the cooled muffins.

Makes about 12 muffins. Make sure you let the glaze set before storing the muffins – much less mess!