Muffins
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter or margarine, softened
2/3 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla
2 teaspoons orange, lemon or lime zestTopping
2 tablespoons butter or margarine, melted
1/3 cup sugar
| | | Preheat oven to 375°F. For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners. In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well. In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended. Add egg; beat until smooth. Mix in sour cream, vanilla and orange zest. Add flour mixture; mix just until dry ingredients are moistened. (Do not overmix.)Using Small Scoop, drop a rounded scoop of batter into each muffin cup. Bake 12-13 minutes or until light golden brown. Do not overbake. Cool in pan 3 minutes; remove from pan. Cool slightly. For topping, dip tops of warm muffins into butter and then into sugar. Serve warm. Yield: 2 dozen mini muffins
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