GLAZED ORANGE MUFFINS

FOR THE MUFFINS:
2 cups unbleached all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large orange
1/4 cup milk (or more as needed)
1/3 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cup pecans; coarsely chopped and toasted
FOR THE ORANGE GLAZE:
1 orange, finely grated zest of
1/3 cup fresh orange juice
1/3 cup sugar

Preheat the oven to 400 degrees F. Spray 12 muffin cups with vegetable cooking spray or line with paper liners.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure 1 cup plus 2 tbsp and pour it into a second bowl. Add the butter, egg, vanilla, and baking soda and whisk until blended. Add the wet ingredients to the dry and combine with as few strokes as possible. Fold in the orange zest and pecans. Spoon the batter into the prepared muffin cups, filling each one 1/2 to 2/3 full.

Bake until golden and fragrant, 15-20 minutes.

MEANWHILE, PREPARE THE ORANGE GLAZE:
In a small pan, bring the orange zest and juice and sugar to a boil, stirring to dissolve the sugar. Turn down the heat and let simmer until thickened, 4-5 minutes. Let cool slightly. The glaze should be liquidy so that it soaks into the muffins.

Let muffins cool 2-3 minutes, then brush the tops with the warm glaze, or drip it over them with a spoon. Serve warm.

Makes 12 muffins
Source: Dairy Hollow House: Soup and Bread Cookbook by Crescent Dragonwagon