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1
Position rack in center of oven; preheat oven to 400u00b0.
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2
Prepare muffin tin-spray indentations and rims with nonstick cooking spray.
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3
In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
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4
In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
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5
Stir in the flour mixture using a wooden spoon, until moistened.
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6
Fill muffin tins 3/4 full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
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7
Place pan on wire rack; cool 10 minutes.
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8
Gently rock muffins back and forth to release; remove muffins from tin.
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9
Cool for 5 minutes on wire rack before serving.
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10
*Blood Red Orange Muffins-substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
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11
*Chocolate Chip Orange Muffins-add 3/4 cups miniature milk chocolate chips with the flour; proceed as directed.
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12
*Minty Orange Muffins-add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
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13
*Provencal Savory Muffins-add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.
