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Orange Blossom Muffins

By: Rhonda Lyons

"'My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary,' says Rhonda Lyons, Marshall, Texas. 'When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers.'"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

6 tablespoons sugar, divided
4 1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter or margarine
2 cups reduced-fat biscuit/baking mix
1 egg
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons canola oil
1/4 cup chopped pecans

Directions

In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

Nutritional Analysis: One muffin equals 194 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.