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Orange Strawberry Muffins

2 cups flour
1 tsp. baking soda
1-1/2 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 eggs, lightly beaten
1/2 tsp. salt
1 cup buttermilk
Zest and juice of 1 orange
1 cup strawberries, diced
1/2 cup pecans or walnuts, chopped (optional)

Preheat oven to 350 degrees. In a medium bowl, combine flour and baking soda; set aside. In a large bowl, combine 1 cup sugar, butter, eggs, salt, buttermilk, and 1–2 teaspoons zest. Add flour mixture and stir just until combined. Stir in strawberries and nuts (if desired).

Fill buttered or paper-lined muffin tin 2/3 full with batter. Bake 25–30 minutes, until golden.

Meanwhile, combine 3 tablespoons orange juice and 1/2 cup sugar in small saucepan. Bring to boil, cook 1 minute, then remove from heat. Slowly spoon glaze over muffins while still warm. Makes 18 muffins.

 

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