Orange-Raspberry Muffin Tops

• Muffin tops
• 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
• Glaze
• 3/4 cup sifted confectioners' sugar
• 1 -2 tablespoon fresh orange juice
• 1 teaspoon orange zest

1. Preheat oven to 350u0b0F.
2. Combine the flours, bran, baking powder, soda and salt in a small bowl.
3. In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
4. 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.
5. 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.
6. The Glaze:
7. Combine all the ingredients until smooth: drizzle over muffin tops.

tops, allpurpose, whole wheat flour, cup wheat, baking powder, baking soda, salt, egg, yogurt, butter, fiori, orange juice, brown sugar, frozen raspberries, sugar, orange juice, orange zest

Taken from www.food.com/recipe/orange-raspberry-muffin-tops-280206 (may not work)