Ingredients
-
2
-
1/4
-
1/4
-
1/2
-
1
-
1
-
2/3
-
1
-
1/2
-
-
-
-
-
-
Directions
Cinnamon Orange Muffins, From the Betty Crocker website – I love this recipe because it is so easy to throw together I like making them in both the mini size and regular size muffin tins Great for breakfast or midday snack , used Recipe#55564 (which, since discovery, I always keep made and ready in a canister) for the biscuit mix I made a half recipe which gave me 6 lovely full sized muffins for Sunday morning brekkie used a bit of dried blood orange peel, fat free milk and Splenda My other concession to better health was to skip the butter dipping step and just sprinkle the tops with a bit of cinnamon and a light sprinkle of sugar (less than a tsp for all 6 muffins) before baking They have a marvelous texture and are incredible with Recipe #189729!
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Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
Grease Bottoms Only of 24 Miniature Muffin Cups or Use Cooking Spray, or Line With Paper Baking Cups. (if Using Regular Sized Muffin Tin, Prepare 12 Tins). |
|
3
Done
|
in Medium Bowl, Stir Baking Mix, 1/4 Cup Sugar, the Softened Butter, Milk, Orange Peel and Egg Until Blended; Beat Vigorously With Spoon 30 Seconds. |
|
4
Done
|
Place Batter Evenly Between Prepared Muffin Cups. |
|
5
Done
|
Bake 12 Minutes or Until Light Golden Brown. (bake 20 Minutes If Using Larger Muffin Tins). |
|
6
Done
|
in Small Bowl, Stir Together 2/3 Cup Sugar and the Cinnamon. Immediately Roll Tops of Muffins in Melted Butter, Then in Cinnamon-Sugar Mixture. |
|
7
Done
|
Serve Warm If You Can but They Keep Well in an Air-Tight Container Too. |
