Today was a very full day of baseball. My son’s school team was in a tournament and they played three games. Needless to say, baking wasn’t done during the day and I started at 7:30. These muffins really didn’t take too long to make, so they could easily be done the morning you plan to eat them. They taste better warm, too.
The Sticky Orange Muffins came from The Fannie Farmer Cookbook Thirteenth Edition, p. 543; author, Marion Cunningham; publisher, Alfred A. Knopf, a division of Random House, Inc.; ISBN 0-394-56788-9.
Sticky Orange Muffins
¼ cup honey
2 cups flour
½ cup uncooked oatmeal or oat bran (not instant)
1 tablespoon baking powder
1 teaspoon salt
½ cup sugar
2 eggs, lightly beaten
2/3 cup milk
5 tablespoons butter, melted (about 1/3 cup)
Preheat oven to 400ºF.
Grease muffin pans. Using the small side of a grater, grate the rind from the oranges, removing only the bright orange part; set aside. With a sharp knife remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit in the bottom of your muffin cups.