| | Directions | 1. For the Butter, mix all ingredients in medium bowl until smooth. Refrigerate until ready to serve.
2. For the Muffins, preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl. Set aside.
3. Mix sour cream, egg, oil, extract, orange peel and milk in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
4. Bake 20 to 25 minutes or until lightly browned. Serve warm with Orange Cranberry Butter.Test Kitchen Tip: Muffins are also delicious with Creamy Raspberry Butter. Beat 3/4 cup (1 1/2 sticks) butter, softened, 4 ounces (1/2 package) cream cheese, softened, 1 1/2 tablespoons raspberry preserves and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer until smooth. Refrigerate until ready to serve. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
|  | | Ingredients | | - | | Orange Cranberry Butter: |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 2 tablespoons whole cranberry sauce |
| - | | 1 teaspoon McCormick® Pure Orange Extract |
| - | | 1/4 teaspoon McCormick® Pure Vanilla Extract |
| - | | Orange Poppy Seed Muffins: |
| - | | 2 cups flour |
| - | | 2/3 cup sugar |
| - | | 2 tablespoons McCormick® Poppy Seed |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 cup sour cream |
| - | | 1 egg |
| - | | 1/4 cup vegetable oil |
| - | | 1 1/2 teaspoons McCormick® Pure Orange Extract |
| - | | 1 teaspoon grated orange peel |
| - | | 2 tablespoons milk |
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| | Nutrition (per serving) | Calories: 249 Calories
Fat: 13 Grams
Protein: 4 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 29 Grams
Sodium: 265 Milligrams
Fiber: 1 Grams
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