There
is a women's volunteer organization called the Junior League that produces
excellent community cookbooks. Founded in 1901 the Junior League is committed
to developing the potential of women and to helping their communities. One way
they raise money is through community cookbooks, with each cookbook being a unique
collection of recipes reflecting the personality of the place where it was
written.
You may wonder why I am talking about this
organization. It is because over the years I have collected and subsequently
cooked from many of these cookbooks. One favorite of mine is "Portland's
Palate" which was produced by The Junior League of Portland Oregon. It has a
recipe for Orange Pineapple Muffins that I especially like which are baked in miniature.
They taste of orange, pineapple, and pecans and the baked muffins, while still
warm, are brushed with an orange glaze which keeps them shiny and moist. I
often serve these little gems for dessert with a fruit salad but they are also
perfect for breakfast with some yogurt and fresh berries.
Preheat oven to 350 degrees F (177 degrees C)
and place rack in center of oven. Toast the pecans for 8 minutes, or until
lightly browned and fragrant. Set aside to cool and then chop into small
pieces.
Grease, or spray with a nonstick spray, 36 miniature muffin
tins. Set aside while you make the batter.
In a separate bowl, whisk to combine, the
flour, salt, and baking soda. Set aside.
In the bowl of your electric mixer, or with a hand
mixer,
cream the butter
and sugar until light and fluffy (about 2 minutes). Add the egg and beat
until incorporated. Scrape down the sides of the bowl and then beat in the
sour cream, orange extract, and orange zest. Add
the flour mixture and beat just until incorporated. Fold in the toasted
pecans and drained pineapple.
Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly
browned and a toothpick inserted in the center of a muffin comes out clean.
(Length of baking time will depend on the size and color of the muffin tins
used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)
While the muffins are baking combine the
glaze ingredients (sugar and orange juice) in a small cup.
Remove the muffins from the oven and place on a wire
rack. While the muffins
are still very warm, brush them with the orange glaze.
Makes about 3 dozen miniature muffins
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.Haber, Barbara,
From Hardtack to Home Fries. New York: The Free Press, 2002.The
Junior League of Portland, Oregon. From Portland's Palate. 1992.Levenstein,
Harvey. Paradox of Plenty A Social History of Eating in Modern
America. New York: Oxford University Press, 1993.Mariani, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.Root,
Waverley & de Rochemont, Richard. Eating in America A History. New
York: William Morrow and Company, Inc. 1976.
s
Top
25 Recipes of 2008*
*Top 25
Recipes based on actual site traffic from January 1 to
December 31, 2008.
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