Glazed Orange Muffins

• FOR THE MUFFINS:
• 1/3 cups Milk
• 3 Tablespoons Vegetable Oil
• 1 whole Egg, Beaten
• 2 Tablespoons Corn Syrup
• 1/3 cups Orange Juice (for 1/3 Cup You'll Need 1-2 Oranges)
• 1 pinch Grated Orange Zest
• 1 cup Whole Wheat Pastry Flour
• 1/3 cups Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt (plus An Extra Pinch)
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Orange Juice, Plus More As Needed For Consistency
• 2 Tablespoons Orange Zest
• 1/4 cups White Sugar

1. Preheat the oven to 350 F. In a large bowl whisk together the milk, oil, egg, corn syrup, 1/3 cup of orange juice and a pinch of zest.
2. Mix in the flour, brown sugar, baking powder and salt until batter is just combined. Pour batter into a greased muffin tin and bake for 10-15 minutes, or until tops spring back when pressed.
3. For the glaze, mix the powdered sugar with the orange juice, adding 1 additional teaspoon of orange juice at a time to achieve the desired consistency.
4. For the sugared zest, combine the zest and sugar in a small bowl and combine with your fingers until crumbly.
5. When muffins are done, cool completely before dipping tops in the glaze. Once dipped in glaze, immediately sprinkle with sugared zest.

muffins, milk, vegetable oil, egg, syrup, orange juice, whole wheat pastry flour, brown sugar, baking powder, ubc, powdered sugar, orange juice, orange zest, ubc

Taken from tastykitchen.com/recipes/breads/glazed-orange-muffins/ (may not work)