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ORANGE-YOGURT MUFFINS

3 large oranges
1/2 cup sugar
2 tablespoons water
5 tablespoons unsalted butter
2 cups all-purpose (plain) flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk

Preheat oven to 375 degrees F. Butter standard muffin tins. Finely
grate the zest from the oranges, removing only the bright orange
portion of the peel. You should have about 1/4 cup of zest.
Combine the zest, 1/4 cup of the sugar, and the water in a small
saucepan. Stir over medium heat for about 2 minutes, until the
sugar dissolves. Add the butter and stir until melted, about 1
minute more. Set aside.

In a medium bowl stir and toss together the flour, baking powder,
baking soda, salt, and the remaining 1/4 cup sugar. Set aside.
In a larger bowl whisk together the eggs, yogurt, milk, and reserved
orange mixture until smooth. Add the combined dry ingredients and
stir just until blended.

Spoon into the prepared muffin tins, filling each cup about 3/4
full. Bake until a toothpick inserted in the center of a muffin
comes out clean, 15-20 minutes. Cool in the tins for 3 minutes,
then remove.

Makes about 18 standard muffins.


ORANGE GLAZE

1 1/2 cup confectioners' sugar, sifted
3 tablespoons fresh orange juice (more if needed)
3 teaspoons orange zest
pinch of salt

Combine all the ingredients in a small bowl and whisk briskly until
smooth and well-blended. If the glaze is too stiff, beat in a few
drops more juice. Brush or spoon over muffins while they are still
warm.

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