Orange Muffins - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup yogurt (regular, lowfat, or nonfat)
6 tablespoons unsalted butter, melted and cooled
1 tablespoon finely grated orange zest
3/4 cup fresh squeezed orange juice
1/4 cup milk (whole, lowfat, or nonfat)
1/4 teaspoon orange oil

Preparation

Position rack in center of oven; preheat oven to 400\u00b0.
Prepare muffin tin-spray indentations and rims with nonstick cooking spray.
In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
Stir in the flour mixture using a wooden spoon, until moistened.
Fill muffin tins 3/4 full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
Place pan on wire rack; cool 10 minutes.
Gently rock muffins back and forth to release; remove muffins from tin.
Cool for 5 minutes on wire rack before serving.
*Blood Red Orange Muffins-substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
*Chocolate Chip Orange Muffins-add 3/4 cups miniature milk chocolate chips with the flour; proceed as directed.
*Minty Orange Muffins-add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
*Provencal Savory Muffins-add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.