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04 April 2008

Orange-Yogurt Muffins

3 large oranges
1/2 cup sugar
2 tablespoons water
5 tablespoons unsalted butter
2 cups flour
1.25 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk

Preheat oven to 375 (190 C). Butter your muffin tins.

Grate the zest of the oranges (you can use a vegetable peeler, then chop fine). You should have about 1/4 cup zest. Combine the zest, 1/4 cup sugar, and water in a small saucepan. Heat over medium heat and boil 2 minutes, stirring. Add the butter and stir until melted (about 1 min. more). Put aside.

Toss together the dry ingredients (don’t forget the other 1/4 cup sugar!). In a separate bowl, whisk together the wet ingredients with the orange mixture until smooth. Stir in the dry ingredients, until just blended.

Spoon into the muffin tins, about 3/4 full. The batter will make about 13 muffins. That’s an awkward number, so distribute as you see fit. Bake until a knife inserted in the center of a muffin comes out clean, about 15-20 minutes.

Cool in the tins for 3 minutes, then remove.

Orange glaze: combine 1/2 cup powdered sugar, a pinch of salt, and 2 tablespoons orange juice. Brush the still-warm muffins with this glaze.