I am happy that I can be joining This Week's Cravings over at Moms Crazy Cooking again. It's been awhile, since I don't always make a recipe that goes with the "Craving of the Week." Last month's supper club theme though was brunch. So over the next few days I will post and link up the recipes that my husband and I made. Normally, the couple hosting that month's supper club will make the protein/main dish and then everyone else is free to pick whatever they want to make to go with it - appetizer, side, salad, dessert, etc. Several years ago we had done a brunch theme, so to add to this month's challenge, we didn't want to make anything that was made at that supper club so very long ago. Seeing what everyone else was making I thought a muffin would be nice. As my husband says, muffins are just an excuse to eat cake for breakfast! These muffins looked different and with the champagne definitely said "adult." We ate these pretty soon after they came out of the oven. They were so fluffy from all the baking powder! The orange flavor was much more pronounced than the champagne, so we even let the kids try some of the leftovers. I recommend eating the first day! The leftovers lost some of the moistness over the course of the next few days.
recipe from Inspired by Charm which was actually a guest post from No. 2 Pencil
2 1/2 cups of all-pupose flour
1/2 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of kosher salt
zest of two large oranges - 1 teaspoon reserved for glaze
1 cup of champagne (sparkling wine)
1 stick of melted butter
2 large eggs
1 teaspoon of pure vanilla extract
For the glaze:
1 cup of powdered sugar
2 Tablespoons of freshly squeezed orange juice
1 teaspoon of orange zest
Preheat oven to 400 degrees F.
Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don't forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly.
Mommy & Daddy Rating: 2 thumbs up!