Small-Batch Orange Muffins

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Special Equipment:

Citrus juicer

subheading: Muffins:

¾ cup + 2 tablespoons ( 105g) all-purpose flour measured by weight or the spoon and sweep method*

1 teaspoon baking powder

⅛ teaspoon salt

4 tablespoons ( 2oz) unsalted butter melted and slightly cooled

¼ cup ( 50g) granulated sugar

¼ cup milk

2 tablespoons orange juice *

2 tablespoons sour cream

1 large egg white

1 ½ teaspoon orange zest very lightly packed

subheading: Glaze:

⅓ cup ( 40g) powdered sugar sifted if lumpy

2 to 3 teaspoons orange juice

½ teaspoon orange zest very lightly packed

Directions at bakingmischief.com

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