Tuesday, February 15, 2005

Orange Walnut Muffins with Lingonberry Preserves

1 1/2 C. all-purpose flour
1/3 C. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
3/4 C. mandarin orange yogurt (yoplait is a good one here)
1/4 C. light sour cream
1 tsp. very finely grated orange zest
1 tsp. vanilla
1/8 tsp. almond extract
1/2 C. chopped walnuts
12 TBS lingonberry preserves

Preheat oven to 400. Spray muffin cups (Either use pan or liners, just make sure you spray!)
Combine all ingredients except walnuts and lingonberries. Fold in walnuts. Batter is very thick. Spoon half of the batter into the muffin cups. Use a spoon or your fingers to make a little "cup" in the top of the batter. Spoon a tablespoon of preserves into each muffin. Top with the remaining batter, spreading to the edges. Bake at 400 for about 20 minutes.

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