Mini Mimosa Muffins
Delightful orange muffin bites with a hint of champagne
Ingredients
Muffins
- 1 ¾ c. all purpose flour
- ¾ c. sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 egg beaten
- ¾ c. champagne*
- ½ c. sour cream
- ¼ Orange Juice
- ¼ c. cooking oil
- zest of 1 orange
Glaze
- 3/4 cup powdered sugar
- 2 tsp Orange Juice
- 1 tsp. champagne
- orange zest
Instructions
Muffins
- In a medium mixing bowl, combine flour, sugar, baking power, and salt. Set aside.
- In a separate mixing bowl, combine beaten egg, champagne sour cream, orange juice, oil, and orange zest.
- Add egg mixture to dry mixture and stir just until moistened (batter should be lumpy).
- Spoon into a well greased mini muffin pan
- Bake at 350 for 12 minutes and check for doneness with a cake tester. Continue to bake for 1-3 minutes until just done
- Cool muffins on wire rack then turn out of pan
Icing
- Make icing by combining ingredients, adding more powdered sugar or liquid if necessary until you reach the deisred consistency
- Poke a small hole in the center of each muffin so when you pour the glaze on , some will seep down into the muffins. Drizzle the muffins liberally with icing and sprinkle with orange zest
- Dice part of a fresh navel orange and place a piece over the hole in each muffin top
- Store muffins covered at room temperature for 4-5 days
Notes
*substitute club soda or 7-up for champagne if desired