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1 doz. or 12 servings, 1 muffin each
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Substitute 1 Tbsp. dried orange peel (found in the spice section of your grocery store) for the grated orange peel.
Drizzle cooled muffins with a glaze prepared by beating 1 cup powdered sugar and 1-1/2 to 2 Tbsp. orange juice with wire whisk until smooth.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These muffins are better than eating a piece of cake, my problem is I want to eat more than I should to keep my weight down.
I couldn't believe how easy and delicious this recipe was. I, too, added allspice instead of nutmeg and that boosted the flavor. I am now going to make these to take to friends.
I made them in larger Bundt cups and increased the baking time to 22 minutes. Yield: 6 muffins
Great, we enjoyed it very much...I used 1/2 tsp. ALLSPICE instead of nutmeg....it was much better.