As a second year law student, or as my husband likes to say, an "eighteenth grader," I somehow find myself doing the most absurd things to procrastinate. One moment I am working on a paper, and the next thing I know, I have spent four hours re-organizing my kitchen cabinets or scrubbing my floors. Without question, the most therapeutic activity--other than pedicures and white sandy beaches--is baking. Most of our grocery budget goes to flour, sugar, and vanilla--I could bake every day, all day. Although my goods are rarely stunning when it comes to the decorating aspect, their taste far makes up for it. Recently I made some modifications to a muffin recipe and was amazed with the results.
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| Orange-Pineapple Muffins |
ORANGE-PINEAPPLE MUFFINS
Ingredients:
2 cups flour
1/4 t. salt
1 t. baking soda
1 t. baking powder
1 stick margarine (melted)
3/4 c. sugar
2 eggs
3/4 c. sour cream
1 1/2 c. chopped/drained pineapple
1 orange (I used tangelos)
Glaze:
3/4 c. sugar
1 orange
In a mixing bowl, combine 2 c. flour, 1/4 t. salt, 1 t. baking soda, and
1 t. baking powder. In a separate bowl, beat 1 stick (melted)
margarine with 3/4 c. sugar until fluffy. Add two eggs and continue to
beat. Beat in 3/4 c. sour cream, and all the juice you can squeeze out
of one orange and all the zest you can scrape off the orange. Finally,
add 1 to 1 1/2 cups of chopped and drained pineapple. Add the flour
mixture and stir until mixed together. Pour into greased muffin cups
and bake at 375 until inserted toothpick comes out clean. Mix 3/4 c.
sugar with all the juice you can squeeze out of another orange, stir
together and heat on stovetop to make a glaze. Brush over muffins when
they come out of oven. Makes 24 regular-sized muffins.
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