(aka my breakfast for the past week)
via annie's eats
1 cup milk
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tbsp. baking powder
1/2 tsp. salt
zest of 1 orange
preheat the oven to 350 degrees. line 16 wells of a muffin pan with paper liners. in a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. whisk together to blend. in a large mixing bowl, combine the flour, sugar, baking powder, and salt. stir to blend. pour the wet ingredients into the dry ingredients and mix just until incorporated. fold in the orange zest with a spatula.
divide the batter evenly between the prepared muffin cups. bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. let cool in the pan 5-10 minutes, then transfer to a wire rack.
notes: i halved the recipe which yielded nine muffins. i did not have any oranges at the time, so i used pure (bottled) orange juice in place of the freshly squeezed, and zest from two clementines. i also used nonfat greek yogurt in place of the sour cream. there is a glaze in the original recipe which i did not attempt-- for my simple breakfast purposes it was unnecessary (but delicious i'm sure!)