MUFFINS WITH CANDIED ORANGE PEEL

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

¾ cup unsalted Butter, softened                 Swedish Pearl Sugar or

1 ½ cups Granulated Sugar                        Demarara Sugar

1 tsp. Orange or Lemon Extract

3 Eggs

3 cups All-Purpose Flour

1 Tbsp. Baking Powder

¼ tsp. Baking Soda

1 tsp. Salt

¼ cup Orange Juice

½ cup finely shredded Coconut

1 cup Candied Orange Peel

 

DIRECTIONS:

1. Adjust oven shelves to 2^nd & 4^th Positions and heat oven to 375 degrees F.
2. Either spray 2 muffins pans (24 cups in all) or line with paper muffins cups.
3. In a large bowl, cream the Butter with the Sugar until the mixture is light and fluffy.
4. Stir in the Extract.
5. Add the Eggs one at a time, beating well after each addition.  (Note:  If using a food processor or electric mixer, the eggs may be added all at one time)
6. Combine the Flour, Baking Powder, Baking Soda and Salt; add to the Creamed mixture.
7. Mix just until all the ingredients are combined; stir in the Orange Juice, Coconut and Candied Orange Peel.
8. Scoop into the prepared pans, filling each indentation just a little more than half way.
9. If desired, sprinkle a spoonful of either the Pearl Sugar or the Demarara Sugar (raw sugar) over the tops of each muffin.
10. Bake for 20 minutes or until a toothpick or cake tester comes out clean when inserted in the middle.
11. Cool on a wire rack; plate and cover the muffins with plastic wrap until ready to serve.

 

Yield:  24 Muffins