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Orange Sour Cream Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. —Nellie Gobeli, Ava, Missouri

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 6 tablespoons butter, melted
  • 3 tablespoons orange juice concentrate

Directions

  1. In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

Nutrition Facts

1 each: 224 calories, 11g fat (5g saturated fat), 40mg cholesterol, 170mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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