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Nancy’s Recipes

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Desserts

Orange Spice Muffins with Cinnamon Whipped Topping

Featured Product: Nancy’s Organic Whole Milk Yogurt Plain  and Organic Valley Whole Milk

Serves: 12 | Prep time: 15 min | Cook time: 25 min | Total time: 40 min

 

Ingredients

  • 2 Cups All-purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon or Pumpkin Spice Blend
  • ½ tsp. Salt
  • ½ Cups Butter, softened but cool
  • 1 ½ Cups Brown Sugar
  • 2 Eggs
  • 1 Cup Organic Valley Whole Milk
  • 1 tsp. Vanilla
  • 1 Tbsp. Orange Zest
  • ¼ Cups Orange Juice

Frosting

  • 1 Cup Butter, softened
  • 4 Cup Powdered Sugar
  • ½ Cup Nancy’s Organic Whole Milk Yogurt Plain
  • 1 Tbsp. Orange Zest (optional)
  • ½ tsp. Cinnamon
  • ½ tsp. Vanilla Extract

Garnish

  • Fresh Cranberries, frozen
  • Fresh Rosemary Leaves

Directions

  1. Preheat the oven to 375 degrees and line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend, and salt.
  3. In a separate bowl, cream the butter and sugar until fluffy.
  4. Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
  5. Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
  6. Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
  7. Allow the muffins to cool for 5 minutes before turning out of the pan.
  8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
  9. Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
  10. Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.
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