Flowers and Oranges
A. Soudain
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Orange Blossom Muffins

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Friday, November 10, 2006

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Orange Blossom Muffins

A 6-ounce can frozen orange juice concentrate, thawed
1/4 cup granulated sugar
2 tablespoons salad oil
2 cups biscuit mix, such as Bisquick
1/2 cup orange marmalade
1/2 cup chopped pecans, toasted

Topping:
1/4 cup granulated sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, at room temperature

Preheat the oven to 400 degrees F. In a medium mixing bowl combine orange juice, 1/4 cup granulated sugar, oil and egg. Add the biscuit mix and beat vigorously for 30 seconds. Stir in marmalade and pecans.
Grease a 12-cup muffin tin. Fill each cup with batter. Combine the remaining sugar, flour, cinnamon and nutmeg. Cut in butter until the mixture is crumbly. Sprinkle this mixture over the batter. Bake until a toothpick or wire tester comes out clean, 20 to 25 minutes.
 

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