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45 minutes
Prep: 20 minutes
Cook: 25 minutes
1089 calories per serving view nutrition facts
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| 1 | cup | milk | |
| 1/2 | cup | sour cream | |
| 2 | large | eggs | |
| 3 1/2 | cups | flour, all-purpose | |
| 1 | cup | sugar | |
| 1 1/2 | tablespoons | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | sticks | butter | cold, cut in pats |
| 1/2 | cup | orange juice | |
| 1 | each | orange | zest of |
| 2 | tablespoons | liqueur | triple sec, grand marnier, cointreau or other orange flavor |
| 1/4 | cup | brown sugar, light |
Preaheat oven to 350 degrees F.
Butter standard muffin tins.
Whisk the milk, sour cream and eggs together in a mixing bowl and set aside.
In the bowl of an electric mixer fitted with a paddle or using a wooden spoon in a mixing bowl, combine the dry ingredients.
Cut in the butter until the mixture resembles cornmeal.
Pour the sour cream mixture into the butter and flour mixture and mix until the dough comes together.
Do not over mix.
Gently fold the orange juice, zest and orange liqueur into the batter.
Using an ice cream scoop, fill the muffin cups 3/4 full.
Sprinkle the tops with a little brown sugar, about 1/2 to 3/4 teaspoon per muffin.
Bake in the center of the oven for about 25 minutes.
Immediately turn muffins out of the tins onto a cooling rack.
| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 28.0g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 627mg | 26% |
| Total Carbohydrate 147.0g | 49% |
| Dietary Fiber 4.0g | 15% |
| Sugars 59.0g | |
| Protein 19.0g | 37% |
| Vitamin A | 33% | Vitamin C | 47% | |
| Calcium | 16% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
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