ORANGE-RASPBERRY MUFFIN TOPS

Orange-Raspberry Muffin Tops image

Provided by Marz7215

Categories Breads

Time 45m

Yield 6 muffin tops, 6 serving(s)

Number Of Ingredients 16

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1/2 cup all-purpose flour
1/4 cup whole wheat flour or 1/4 cup white whole wheat flour
1/4 cup wheat or 1/4 cup oat bran
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup plain low-fat yogurt
2 tablespoons melted and cooled butter
1/4 teaspoon Fiori di Sicilia extract
2 tablespoons fresh orange juice
3 tablespoons brown sugar
1 cup frozen raspberries
3/4 cup sifted confectioners' sugar
1 -2 tablespoon fresh orange juice
1 teaspoon orange zest

Steps:

Preheat oven to 350°F.
Combine the flours, bran, baking powder, soda and salt in a small bowl.
In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
The Glaze:.
Combine all the ingredients until smooth: drizzle over muffin tops.

Nutrition Facts : Calories 268.9, Fat 5.4, SaturatedFat 3, Cholesterol 46.6, Sodium 236.8, Carbohydrate 51.9, Fiber 3.7, Sugar 32.6, Protein 5