Orange-Raspberry Muffin Tops Recipe

Name: Orange-Raspberry Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffin tops; 1/2 cup all-purpose flour; 1/4 cup whole wheat flour or 1/4 cup white whole wheat flour; 1/4 cup wheat or 1/4 cup oat bran; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup plain low-fat yogurt; 2 tablespoons melted and cooled butter; 1/4 teaspoon Fiori di Sicilia extract; 2 tablespoons fresh orange juice; 3 tablespoons brown sugar; 1 cup frozen raspberries; Glaze; 3/4 cup sifted confectioners' sugar; 1 -2 tablespoon fresh orange juice; 1 teaspoon orange zest

Servings: persons

Muffin tops
1/2 cup all-purpose flour
1/4 cup whole wheat flour or 1/4 cup white whole wheat flour
1/4 cup wheat or 1/4 cup oat bran
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup plain low-fat yogurt
2 tablespoons melted and cooled butter
1/4 teaspoon Fiori di Sicilia extract
2 tablespoons fresh orange juice
3 tablespoons brown sugar
1 cup frozen raspberries
Glaze
3/4 cup sifted confectioners' sugar
1 -2 tablespoon fresh orange juice
1 teaspoon orange zest

1
Preheat oven to 350u00b0F.
2
Combine the flours, bran, baking powder, soda and salt in a small bowl.
3
In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
4
Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
5
Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
6
The Glaze:
7
Combine all the ingredients until smooth: drizzle over muffin tops.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Muffin tops, 1/2 cup all-purpose flour, 1/4 cup whole wheat flour or 1/4 cup white whole wheat flour, 1/4 cup wheat or 1/4 cup oat bran, and more.

Yes, Orange-Raspberry Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Raspberry Muffin Tops

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