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Orange Sunshine Muffins

Makes 12 muffins

2 cups All-Purpose Flour
3/4 cup Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 lg Orange
1/4 cup Milk; or more as needed
1/3 cup Butter; melted and cooled
1 lg Egg; lightly beaten
1 tsp Vanilla Extract
1/4 tsp Baking Soda

Glaze:
Finely grated zest of another orange
1/3 cup Fresh Orange Juice
1/3 cup Sugar
1/2 cup Flaked coconut (optional)

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

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

Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure a little over a cup 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. Spoon the batter into the prepared muffin cups, filling each one 1/2 to 2/3 full. Bake until golden, about 15-20 minutes.

Meanwhile, prepare 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 runny so 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. Top with a sprinkle of coconut and serve warm.