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Ingredients
  • Special Equipment:
  • Citrus juicer
  • Muffins:
  • 3/4 cup + 2 tablespoons ( 105g) all-purpose flour measured by weight or the spoon and sweep method*
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons ( 2oz) unsalted butter melted and slightly cooled
  • 1/4 cup ( 50g) granulated sugar
  • 1/4 cup milk
  • 2 tablespoons orange juice *
  • 2 tablespoons sour cream
  • 1 large egg white
  • 1 1/2 teaspoon orange zest very lightly packed
  • Glaze:
  • 1/3 cup ( 40g) powdered sugar sifted if lumpy
  • 2 to 3 teaspoons orange juice
  • 1/2 teaspoon orange zest very lightly packed
Steps
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