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I am so happy I accidentaly grabbed two tangelos instead of plain old oranges when I went to Safeway to get the last ingredients I needed for this recipe. Tangelos are a hybrid citrus as a cross of a tangerine (yum!) and a grapefruit/pomelo (yum!). Tangelos are about the size of a closed fist and have a juicy, juicy inside at the expense of a thick skin. They’re also known as Honeybells.

I wanted to make a muffin that would be healthy, delicious and appropriate for any time- breakfast, snack or dessert. I feel that orange is a very versatile flavor. You can associate oranges with breakfast in your orange juice, it can be a snack as a fruit, or it can be in a dessert like Blood Orange Souffle.

Tangelo Yogurt Muffins

Ingredients (serves 18):

  • 4 tablespoons of tangelo zest (divided)
  • 1/2 cup sugar (divided)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup fat-free plain yogurt
  • 3 tbspn unsalted butter
  • 3/4 cup whole milk
  • 1/2 powdered sugar
  • 2 tablespoons of tangelo juice

Instructions:

1. Preheat your oven to 375 degrees. In a small saucepan on low, combine 1/4 cup of sugar, 2 tablespoons of grated tangelo zest and 2 tablespoons of water.

Once the sugar dissolves, add 3 tablespoons of sugar. Stir until the butter melts and then remove from the heat.

2. Now take two medium bowls side-by-side. In the one of the left combine your two eggs, 3/4 cup of milk, 1 cup of yogurt and cooled butter mix. In the bowl on the right, combine the flour, salt, 1/4 cup of sugar, baking power and baking soda.

3. Scramble the wet mixture and then pour over the dry mixture.

4. Get your cupcake cups in the pan and spray them INSIDE with vegetable oil spray. I accidentally forgot this step and my muffins stuck to the inside of the cups. It didn’t affect the flavor, but it did leave me scraping the cupcake cup with my teeth desperate to eat the entire muffin. Put the muffins the oven for 15 minutes (set a timer!).

Now start on the tangelo glaze.

5. In a cereal bowl, combine 1/2 cup of powdered sugar, 2 tablespoons of tangelo zest and 2-3 tablespoons of fresh tangelo juice. Combine well.

6. When they come out of the oven, remove them from the hot cupcake pan and put them on something to cool like a flat baking pan. Pour a spoonful of the glaze on each  muffin (it’ll drip off, so I poked little holes with a knife to make is absorb). Apparently, I filled the cups too much and they shouldn’t be so full so that the glaze doesn’t run off the top.

Weight Watchers PointsPlus = 3 points per muffin

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