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Orange and Pineapple Muffins Recipe
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Orange Pineapple Muffins 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. These are
lovely little gems that are baked in miniature and I often serve them for
dessert with a fruit salad but they are also perfect for breakfast with some
yogurt and fresh berries.
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 and that
is where I found this great recipe for Orange Pineapple Muffins that I especially like.
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Orange Pineapple Muffins: 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
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Orange Pineapple Muffins:
1/2 cup (50 grams)
pecans, toasted and chopped
2 cups (260 grams) all-purpose
flour
1/4 teaspoon salt
3/4 teaspoon
baking soda
1/2 cup (113 grams) unsalted
butter, room temperature
3/4 cup (150 grams) granulated white
sugar
1 large egg
3/4 cup sour cream or
plain yogurt
1 teaspoon pure orange extract
1 tablespoon orange zest (1-2 oranges)
1 - 8 ounce (227 grams) can crushed
pineapple, drained
Note: Orange
zest is the orange outer rind of the orange that contains the fruit's flavor
and perfume.
Orange Glaze:
1/2 cup (100 grams) granulated white
sugar
1/3 cup (80 ml) fresh orange juice
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Sources
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.
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