Feature Recipe 4/9/16
2 cups flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground Ginger Zest from one Small Orange 1/2 cup butter (room temp) 3/4 cup white sugar 1 egg 3/4 cup Sour Cream ( room temp) 1 tsp orange extract
1/2 tsp vanilla extract 8 ounces crushed pineapple, drained 1/2 cup chopped pecans
Orange Glaze: 1/3 cup white sugar 1/3 cup orange juice 1 Tbsp Ceylon Cinnamon
Directions: Preheat oven to 350 degrees. Spray 36 miniature muffin tins. In a large bowl, combine flour, baking soda, baking powder, ground Ginger, salt, and Orange Zest. In another bowl, using a hand mixer, combine sugar and butter until light and fluffy. Add egg and mix to combine, and then add sour cream and both extracts. Add the flour mixture to the butter and sugar mixture and mix until combined. Fold in the pineapple and nuts. Fill muffin tins with the batter and bake for 12 minutes or until lightly brown. Make glaze by putting the sugar and Orange juice and Ceylon Cinnamon a saucepan and heat until sugar is dissolved. Remove muffins from the oven and put on a rack to cool. While the muffins are still warm, brush the tops with the Orange Glaze.
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