Orange and 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
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, beat 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
1/2 cup (50 grams)
2 cups (260 grams) all-purpose
1/4 teaspoon salt
1/2 cup (113 grams) unsalted
butter, room temperature
3/4 cup (150 grams) granulated white
1 large egg
(180 ml) sour cream or
1 teaspoon pure orange extract
tablespoon orange zest (outer orange skin)
1 - 8 ounce (227 grams) can crushed
1/2 cup (100 grams) granulated white
1/3 cup (80 ml) fresh orange juice,