Orange Muffins

Directions

1. 1
   Position rack in center of oven; preheat oven to 400°.
2. 2
   Prepare muffin tin-spray indentations and rims with nonstick cooking spray.
3. 3
   In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
4. 4
   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.
5. 5
   Stir in the flour mixture using a wooden spoon, until moistened.
6. 6
   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.
7. 7
   Place pan on wire rack; cool 10 minutes.
8. 8
   Gently rock muffins back and forth to release; remove muffins from tin.
9. 9
   Cool for 5 minutes on wire rack before serving.
10. 10
    *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.
11. 11
    *Chocolate Chip Orange Muffins-add 3/4 cups miniature milk chocolate chips with the flour; proceed as directed.
12. 12
    *Minty Orange Muffins-add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
13. 13
    *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.