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Rise 'N Shine Blueberry Muffins




Source of Recipe


Wives of Excellence Newsletter


List of Ingredients




Flour 2 Cups
Sugar 1/2 Cup
Baking Powder 1 Tablespoon
Salt 1/2 Teaspoon
Orange Zest 1 Tablespoon (Use zest from 1 fresh orange)
Egg(s) 1 Each
Milk 1 Cup
Butter, melted 1/2 Cup
Blueberries 1 Cup fresh or frozen -- don't thaw
Butter melted 1/4 Cup
Orange Juice 2 Tablespoon
Sugar 1/2 Cup


Recipe



PREP DIRECTIONS
If you're using fresh oranges, zest and juice it.

ASSEMBLY DIRECTIONS
Mix flour, sugar (1 cup per batch), baking powder, salt, and orange rind in a small bowl. Beat egg in medium bowl. Add milk and melted butter (1/2 cup per batch) to egg. Add egg mixture to dry ingredients. Stir until just mixed (batter will be lumpy). Gently stir in blueberries. Fill muffin pans to 2/3 full and bake at 375 for 20 minutes.

To make Topping: Combine ¼ cup melted butter and orange juice. Dip tops of slightly cooled muffins first into orange butter and then into sugar.

Allow to cool completely. Package in quart-sized freezer bags, 6 to a bag. Label and freeze.

SERVING DIRECTIONS
Thaw. These are great in school lunches. Just pop into a sack lunch, and they'll be thawed by lunchtime.

COMMENTS
The batter can also be made into mini-loaves or even a loaf, but time of baking will have to be adjusted. I usually leave off the orange butter and sugar topping. A delicious alternative is to place a small pat of butter (1/4 tsp) and a sprinkle of cinnamon & sugar on top of the muffin before you bake it. The butter will melt and mix with the cinnamon and sugar to make a crunchy topping. I also make these with mixed berries or raspberries and call them "Wildberry Muffins." Somehow the name seems to make my kids like them even more.