Recipe: Mandarin Orange Muffins (using sour cream)

MANDARIN ORANGE MUFFINS

1 (11 ounce) can mandarin oranges, in juice or in syrup
1 tablespoon orange extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup white granulated sugar
1 egg, well beaten
1 (8 ounce) container sour cream (1 cup)
1/3 cup butter or margarine, melted
1/2 cup pecans, chopped

Preheat oven to 400 degrees F. Line muffin pans with paper liners.

Drain orange segments, reserving liquid. Add orange extract and enough water to liquid to make 1 cup. Set aside.

In large bowl, combine flour, baking powder, baking soda, salt, brown and white sugars.

In separate bowl, combine egg, sour cream, reserved orange liquid and butter. Add to dry ingredients with oranges and pecans. Stir just until moistened. Fill lined muffin cups 2/3 full.

Bake in preheated oven for 20-25 minutes.

Makes 1 1/2 dozen muffins
Source: North County Journal, 02-01-95