Title: Orange-Pecan Muffins
Categories: Bread Fruit Louisiana
Yield: 18 Servings
| 1/2 | c | Margarine |
| 1 | c | Sugar |
| 2 | | Eggs |
| 3/4 | c | Sour cream |
| 1/2 | ts | Orange extract |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Pecans; chopped |
| 3 | tb | Orange rind; grated |
| 3 | tb | Orange juice |
| | | Orange icing: |
| 2 | c | Confectioner's sugar |
| 1 | tb | Margarine; melted |
| 1 | tb | Orange rind; grated |
| 1/4 | c | Orange juice |
Cream margarine in large mixing bowl. Add sugar. Beat until light and
fluffy. Beat in eggs. Stir in sour cream and orange extract. Sift flour,
soda and salt together. Blend into batter. Add pecans, orange rind and
juice. Mix well. Spoon into muffin tins coated with vegetable spray,
filling each 3/4 full. Bake in preheated 375F oven 20 minutes or 12-15
minutes for miniature muffin tin. Cool and ice with Orange Icing. For
icing place sugar, margarine, rind and juice in top of double boiler over
hot water for 10 minutes. Remove from heat. Beat icing until of good
spreading consistency.