Orange Muffins with a Cream Cheese Glaze

Last week work was exhausting, I was so glad to see the week come to an end. I was happy to be able to get back into the kitchen today and bake. Baking is therapeutic for me, it’s what I love to do. I also love looking for recipes, it must be the thrill of the hunt ( hee hee)! I found this recipe on the Crisco site, since I love the flavor of orange I wanted to try it.   To Read More, Click On The Recipe Title
What caught my eye about this recipe was the orange marmalade in the muffin as well as in the glaze. This has a very subtle orange flavor, the inside of the muffin was nice and moist. The glaze is a very nice addition to this muffin. Very nice indeed. I made my muffins in a jumbo muffin pan and got 5 muffins, I also made the frosting into more of a glaze by adding 2 tablespoons of milk instead of 2 teaspoons, I had lots of glaze left over so the next time I’ll only make half the frosting recipe.

The muffins turned a nice golden brown on top and had a slight little crisp to them, which went well with the moistness of the inside.

Look at those nice pieces of orange marmalade in that glaze! I really enjoyed these, I hope you do too!

Orange Cream Cheese Muffins
Crisco Site

MUFFINS

1 3/4 cups Pillsbury BEST® All Purpose Flour
2 1/2 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup chopped nuts (I didn’t use these)
1 large egg
1/3 cup orange juice
1/3 cup Smucker’s® Orange Marmalade Simply Fruit
1/4 cup milk
1/4 cup Crisco® Pure Vegetable Oil, Use your favorite CRISCO Oil

FROSTING

1 1/2 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup Smucker’s® Orange Marmalade Simply Fruit
1 to 2 teaspoons milk

PREPARATION DIRECTIONS:

1.HEAT oven to 425°F. Spray bottoms only of 12 muffin cups with no-stick cooking spray

.2.COMBINE flour, baking powder, sugar and salt in medium bowl. Add nuts; mix well. Make well in center.

3.COMBINE egg, orange juice, 1/3 cup marmalade, milk and oil in separate bowl. Add all at once to dry ingredients. Stir quickly until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. 4.BAKE 15 to 20 minutes. Cool.5.

COMBINE all frosting ingredients in bowl of electric mixer; beat until desired consistency. Frost cooled muffins.