Orange-Glazed Blueberry Muffins
These mini muffins are the perfect quick breakfast for families on the run. They are tender and sweet and very delicate; kids love them. Serve warm for best flavor.
YIELDS 44 muffins
- 1 9-ounce package blueberry quick-bread mix
- 5 tablespoons orange juice, divided
- ¾ cup milk
- ¼ cup oil
- 1 egg
- ½ cup powdered sugar
Preheat oven to 375°F. Line 44 mini muffin cups with paper liners and set aside.
In large bowl combine quick-bread mix, 4 tablespoons orange juice, milk, oil, and egg and stir just until dry ingredients disappear.
Fill prepared muffin cups two-thirds full of batter.
Bake for 10 to 15 minutes or until muffins spring back when gently touched with finger. Cool for 3 minutes, then remove to wire rack.
In small bowl combine powdered sugar and 1 tablespoon orange juice; drizzle this mixture over the warm muffins and serve.
You can make muffins ahead of time and store in airtight containers, then reheat for best taste and texture. To reheat, place a few muffins on a microwave-safe plate, cover with microwave-safe paper towels, and heat for 10 seconds per muffin, until warm.