- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 3 dozen mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 125
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 94 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 3 dozen mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 125
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 94 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
Cook’s Note
If you don't have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.
