1 3/4 c. Gold Medal self-rising flour
2/3 c. of Splenda Blend (or sugar)
1 stick of Kerrygold butter, melted
1/4 c. orange juice
1 c. Daisy sour cream
1 T. orange zest
Mix the dry ingredients together and then pour the wet ingredients over the dry and blend. Do not over mix. Batter will be thick.
Spoon muffin mix in well greased muffin tin and bake at 350 for 15 minutes. Makes 10-12 muffins.
1 1/2 c. confectionery sugar
1/4 cup orange juice
2 t. orange zest
Whisk ingredients together. Add more confectionery sugar if too thin. Once muffins cool, dip them in the glaze and allow to harden.
Double dip them and they’re twice as tasty!
Photo and recipe courtesy of The Shady Porch.