* Exported from MasterCook *
Muffins, Glazed Mimosa
Recipe By : Lynn April
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Snacks
Amount Measure Ingredient -- Preparation Method
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CHAMPAGNE REDUCTION
3/4 cup champagne -- a dry one of your choice preferably
MUFFINS
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter -- melted, (1 stick)
1/2 cup granulated sugar
1 large orange zest -- from 1 large orange
3/4 cup milk
2 large eggs
1/2 teaspoon vanilla extract
ORANGE GLAZE
3 Tablespoons orange juice
1 Tablespoon champagne
1 Tablespoon heavy cream -- or milk
1 1/2 cups powdered sugar
Tender citrus muffins made with a champagne reduction and topped with
a boozy orange glaze are the sweetest way to get your mimosa fix.
Prep: 10 mins
Cook: 17 mins
Total: 27 mins
CHAMPAGNE REDUCTION
In a small saucepan over medium-high heat, bring the champagne to a boil.
Once boiling, reduce to medium heat and allow to simmer until reduced
down to 1/4 cup, about 6 to 8 minutes. Set aside to cool completely
to room temperature.
MUFFINS
Preheat the oven to 400F.
Spray the wells of a 12-count muffin pan with non-stick spray or line
with cupcake liners. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium size bowl, whisk together the butter, sugar, orange zest,
milk, and champagne reduction until smooth. Add the eggs and whisk
again until completely combined. Add the vanilla and whisk again.
Gently fold the dry ingredients into the wet ingredients, being
careful not to overmix.
Spoon the batter into the prepared pan and bake for 5 minutes.
Without opening the oven door, reduce the temperature to 350F and
bake for an additional 11-12 minutes until a toothpick inserted in
the center comes out mostly clean. Allow muffins to cool in the pan
for 5 minutes before removing and allowing to cool completely on a
wire rack before glazing.
ORANGE GLAZE
In a small bowl, whisk together the orange juice, champagne, and
cream or milk. Add the powdered sugar and continue whisking until smooth.
One at a time, dip the tops of the cooled muffins into the glaze.
Allow the excess to drip off. Turn muffins right side up and allow
glaze to set. Dip a second time, if desired. Store leftovers at room
temperature up to 3 days or in the refrigerator up to 5 days. Muffins
freeze well, up to 2 months. Thaw in the refrigerator overnight.
S(Internet address):
https://freshaprilflours.com/glazed-mimosa-muffins/
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Per Serving (excluding unknown items): 296 Calories; 10g Fat (30.6%
calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber;
60mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2021 - 0507