Orange Muffins

  Muffins are one of the easier quick breads to make. I make them much more often than biscuits and they were one of the things I learned how to make in Home Ec classes, many years ago. Our teacher, who Sue had also, was one of the best teachers I had, and no one left her classes without a basic knowledge of how to cook, clean, sew and keep a house. 

  The Good Housekeeping Illustrated cookbook has a excellent basic recipe with great illustrations and several variations. The one that I thought looked good was for a muffin with orange added. Well, I was right, they are very good and hot with butter were a great treat. 

  The one trick with muffins of any kind is to not over mix. There should be some lumps in the batter. Stir just till flour is moistened. Over mixing will cause holes and tunnels in your muffin, though they will still taste fine. Practice makes perfect they say. Try these with a light supper, a salad or eggs and bacon.

Orange Muffins

2 cups all purpose flour

¼ cup sugar

1 tablespoon Baking Powder

½ teaspoon salt

1 egg

¾ cup milk

¼ cup salad oil

¼ cup orange juice

1 tablespoon grated orange peel

  Heat oven to 400° F. Grease well or spray with Baking Spray (not oil) a 12 cup muffin pan.   

  In large bowl, stir with a fork, the flour, sugar, baking powder and salt, set aside.

In small bowl, with a fork slightly beat the egg, add the milk and salad oil. To the egg mixture add the orange juice and grated peel.

  Add all at once to the dry ingredients and with a spoon stir just until flour is moistened.

Spoon batter into the prepared pans and bake in 400°F. Oven for 20 to 25 minutes. Remove immediately from pan or keep warm by leaving in cups slightly tipped to allow steam to escape.