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Ingredients
- Nonstick spray for spraying muffin tins
- 2 sticks salted butter softened (I use grass fed butter)
- 1 cup granulated sugar
- 2 eggs
- 2 cups Bob Red Mills gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 oranges zested and juiced
- 1 cup lightly packed brown sugar
Ingredients
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Instructions
- 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.
- If you don't have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.
Recipe Notes
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/orange-mini-muffins.html?oc=linkback
Enjoy the Journey!
Sue
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