xiaoxl/recipe_data huggingface dataset:
Hawaiian Wings
Category: appetizers-and-snacks
By kimmi

Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.

Ingredients:
¾ cup soy sauce
⅓ cup white sugar
4  green onions, chopped
3 cloves garlic, minced
2 tablespoons toasted sesame seeds
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon red pepper flakes, or more to taste
½  lemon, juiced
2 pounds small chicken wings
1 cup all-purpose flour
2 cups coconut oil

Directions:
Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm. Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate. Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side. Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 698.2
Fat: 63.8 g
Saturated fat: 49.2 g
Carbohydrates: 27.6 g
Sugars: 9 g
Dietary fiber: 1.6 g
Protein: 9.5 g
Cholesterol: 22.4 mg
Sodium: 1446 mg
Tomato Bruschetta, Dijon-Style


Ingredients:
red wine vinegar, Dijon mustard, extra virgin olive oil, tomatoes, black olives, green onion, French baguettes, garlic, extra virgin olive oil

Directions:
In a mixing bowl, add the vinegar and mustard; whisk to blend.
Slowly whisk in the 1/4 cup olive oil.
Add in the tomatoes, olives, and green onions; toss to coat.
Cover and refrigerate for 30 minutes.
Toast the bread slices; rub one side of each bread slice with the cut side of the garlic clove and drizzle with olive oil.
Top the bread slices with the tomato mixture.
Serve.
Flying High Apple Pie


Ingredients:
flour, salt, shortening, water, apples, ground cinnamon, salt, sugar, flour

Directions:
Crust:
Mix flour and salt.
Cut in shortening until all flour is just blended and forms into pea-sized chunks.
Sprinkle water 1 tablespoon at a time.
Toss lightly with fork until dough will form into a ball.
Divide into two parts.
Make each part into a ball and flatten with hands.
Roll out on floured surface.
Filling:
Combine dry ingredients.
Toss to coat apples and pour into 9" pie shell.
Dot with butter and top with second crust.
Flute edges of crusts together.
Cover edges with foil.
Bake at 450°F for 10 minutes.
Reduce heat to 350°F and bake 30-45 minutes until bubbly.
Apple Walnut Stuffing


Ingredients:
butter, margarine, onion, celery, red baking apple, cooking apple, walnuts, sage, dried rosemary, dried thyme, egg, milk, salt, pepper

Directions:
Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
Bake at 350* for 30 minutes.
Yield: 6 servings (4 1/2 cups].
Butterflied Roast Chicken with Lemon and Rosemary
Category: meat-and-poultry
By foodelicious

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Ingredients:
1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1  lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil. Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack. Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack. Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 283.4
Fat: 11.8 g
Saturated fat: 2.9 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 37.1 g
Cholesterol: 113.5 mg
Sodium: 178.1 mg
Cajun Chicken Florentine


Ingredients:
boneless skinless chicken breasts, spinach, butter, margarine, flour, milk, parmesan cheese, garlic powder, olive oil

Directions:
Put noodles on to boil, and boil according to package directions.
In the meantime, make sauce.
In a medium sauce pan, melt butter.
Add flour and blend well.
Gradually whisk in milk, spinach, cheese, garlic powder, salt and pepper.
Cook over medium heat until thickened, stirring frequently.
Cover and reserve.
Heat oil over medium high heat in large fry pan.
Sprinkle chicken liberally with cajun seasoning, and sear chicken on both sides, reduce heat to medium and cook thoroughly (about 10-15 minutes], turning occasionally.
Serve noodles on plate, top with a chicken breast and spoon sauce over.
Garnish with freshly chopped parsley and extra parmesan cheese if desired.
Monterey Cheese Crisps


Ingredients:
monterey jack cheese, garlic powder, cayenne pepper

Directions:
Preheat oven to 400*.
Slice cheese into 1/4-inch-thick slices.
Place slices 3 inches apart on nonstick baking sheet.
Sprinkle with garlic powder and cayenne pepper.
Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
These store well in an airtight container.
Caribbean Peanut Soup


Ingredients:
peanut butter, onion, milk, salt, hot red pepper flakes, Tabasco sauce

Directions:
Put peanut butter in food processor.  Add onion.  Process until well-combined.  With the machine running, pour in stock.
Put it in a saucepan over medium-low heat.  Simmer until it thickens, about 7 minutes.  Stir occasionally; don't let it scorch.  Slowly stir in milk or cream.  Season with salt and cayenne.  Serve with simple crackers.
Poached Salmon With Lemon Mayonnaise


Ingredients:
dry white wine, lemons, fresh dill, peppercorns, salmon fillets, mayonnaise, fresh lemon juice, lemon peel, fresh chives, fresh parsley, butter lettuce leaf, lemons, lemon wedges, tomatoes

Directions:
For salmon:
Combine first 5 ingredients in deep skillet.
Simmer 10 minutes to blend flavors.
Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
Transfer salmon to plate, using 2 spatulas as aid.
Reserve liquid in skillet.
Cool salmon.
Cover and chill until cold.  (Can be prepared 1 day ahead.].
For Mayonnaise:
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
Mix in 1 tablespoon poaching liquid.
Season to taste with pepper.  (Can be prepared 1 day ahead.  Cover and chill.].
Line platter with lettuce.
Top with salmon.
Make cut in each lemon slice from center to edge.
Twist lemon slices and place atop salmon.
Garnish with lemon wedges and tomatoes and serve with mayonnaise.
Frijoles (Mexican Style Pinto Beans)


Ingredients:
dry pinto beans, olive oil, salt pork, bacon, onion, serrano chilies, jalapeno chile, garlic, water, cumin seed, salt

Directions:
Soak beans according to package directions; drain.
Heat oil in stock pot or dutch oven over medium-high heat.
Add salt pork; cook 2 minutes, until browned.
Reduce heat to medium; add onions and chile and cook 4 minutes.
Add garlic and cook 1 minute.
Add drained beans, water and cumin seed.
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
Add salt and continue to cook 25 to 35 minutes more, until tender.
(Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.] Makes 7 cups.
Refries Beans (frijoles refritos]:
Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
(Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet].
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
Transfer beans to a food processor.
Process just until smooth.
Makes 2 cups (4 servings].
Hot Cheese and Bacon Dip


Ingredients:
bacon, cream cheese, mild cheddar cheese, half-and-half, Worcestershire sauce, dry mustard, salt, Tabasco sauce

Directions:
Brown and drain bacon, and set aside., Mix remaining ingredients in a slow cooker., Cover, cook on low for 1 hour, stirring occasionally until cheese melts., Stir in bacon., Serve with fruit slices, or French Bread slices.
Crab Pizza


Ingredients:
alfredo sauce, green onions, bacon, Old Bay Seasoning, cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 425 degrees., Place pizza dough on a lightly greased pizza pan and press out to 12 inches., Evenly distribute alfredo sauce., Evenly distribute crab meat., Evenly distribute cheddar and motzarella cheeses., Top with the Old Bay Seasoning, onions, bacon and mushrooms., Bake on the lowest rack for 20-25 minutes.
Low Fat Buttermilk Ranch Dressing
Category: side-dish
By JPsMommie

This dressing is the closest thing I could come to perfection. Enjoy it on salads and baked potatoes or use it as a dip for vegetables.

Ingredients:
1 ⅓ cups low-fat buttermilk
⅔ cup low-fat mayonnaise
⅔ cup low-fat sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 teaspoon salt
¼ teaspoon pepper

Directions:
Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 cups

Calories: 39.7
Fat: 2.1 g
Saturated fat: 0.9 g
Carbohydrates: 4.3 g
Sugars: 3.1 g
Protein: 1 g
Cholesterol: 4.7 mg
Sodium: 264.5 mg
Light-N-Crispy Catfish


Ingredients:
catfish fillets, yellow cornmeal, paprika, cayenne

Directions:
Sprinkle catfish fillets evenly with desired amount of salt and pepper.
Stir together yellow cornmeal and other seasonings (using cayenne and cajun seasoning to taste] in a shallow dish.
Dredge catfish fillets in cornmeal mixture; coat fillets on each side lightly with vegetable cooking spray.
Cook in a hot skillet over medium heat 3 to 4 minutes on each side or until fish begins to flake and is opaque throughout.
Chocolate Chip Oatmeal Cookies
Category: desserts
By Rosina

To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan.  Bake 30-35 minutes.

Ingredients:
1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2  eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat together margarine and sugars until creamy.  Add eggs, milk and vanilla; beat well.  Add combined flour, baking soda and salt; mix well.  Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet.  Bake 9-10 minutes.  Cool for 1 minute on cookie sheet; remove to wire rack.

Yields: 5 dozen

Calories: 239
Fat: 12.9 g
Saturated fat: 6.3 g
Carbohydrates: 30.2 g
Sugars: 18.6 g
Dietary fiber: 1.8 g
Protein: 3.2 g
Cholesterol: 28.7 mg
Sodium: 133.8 mg
Delightful Lemon Mousse With Raspberry Sauce


Ingredients:
boiling water, sugar-free lemon gelatin, lemon peel, Cool Whip Free, frozen raspberries

Directions:
STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
REFRIGERATE 4 hours or until firm.
Tip: Substitute 1 pkg. (10 oz.] frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
German Potato-Cheese Soup


Ingredients:
water, chicken broth, pepper, carrots, potatoes, onion, celery, mayonnaise, processed cheese, cheddar cheese, swiss cheese

Directions:
Peel and prepare vegetables.
In a large cooking pot, add water, chicken broth,  chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring  occasionally.
Add celery, sweet red pepper and simmer for 5 minutes more.   Gradually add mayonnaise to hot soup, whisking until smooth.
Reduce heat to  medium and add processed cheese, sharp cheddar cheese and Swiss cheese and  simmer for 5 minutes or until cheese melts and soup is creamy; stirring  constantly.
Add instant mashed potatoes and stir well.
Let soup sit for 15 minutes before serving.
This soup is very rich, but good.
Refrigerate any unused portion.
Serves 12
Garlic Greens (Sauteed Spinach)


Ingredients:
olive oil, garlic clove, lemon

Directions:
Heat the olive oil in a 4 quart saucepan and saute the garlic for 2-3 minutes over medium heat until lightly browned.
Add the spinach and stir constantly.
When the spinach is completely wilted, turn off the heat.
Squeeze the lemon wedges over the spinach and add salt and pepper to taste.
Serve immediately, these are best hot.
Herbed Cheese Tortellini Topped With Bruschetta


Ingredients:
roma tomatoes, garlic cloves, extra virgin olive oil, ricotta cheese, parmesan cheese, pasta dough, all-purpose flour, salt, eggs, extra virgin olive oil, parmesan cheese, fresh rosemary

Directions:
Let's make the Bruschetta topping first since it can sit for the longest,.
First dice the tomatoes into 1/4 inch sized pieces without mashing them up and put them in a large bowl.
Next finely chop the onion and add that to the bowl also.
Mince the garlic and toss that into your bowl.
Then chop 4-6 leaves of the basil and add that to the bowl.
Toss in your Olive Oil, Salt and Pepper and mix them together thoroughly.
Finely cover and place in the refrigerator until you drop your tortellin into the water *The bruschetta should be around room temperature when you put it on top of the tortellini*.
Next let's prepare the Herbed Cheese Filling;.
First place all your ingredients together in a medium sized bowl and mix thoroughly with a fork.
Then cover and refrigerate until needed.
Now let us prepare the Pasta Dough;.
First mix your Flour, Egg Yolks, Salt, and Olive Oil together in a large bowl until the mix forms a ball.
Then place your dough on a lightly floured surface and kneed for about 10 minutes.
Tightly wrap your dough with plastic wrap and let rest for at least 30 minutes.
Cut the dough in half and re-wrap one half until finished with the first *then repeat from this step for the 2nd half of the dough*.
Flatten the dough into a rectangle until it is able to fit into your pasta maker and run it through gradually decreasing the thickness until it is about 1/8 inch thick.
Then cut the dough into 3 inch squares.
Now make the egg wash with the egg whites from the filling and about  1Tbsp of water then brush on each tortellini.
Place about 1Tbsp of Herbed Cheese Filling on each tortellini and fold together ensuring to get all of the air out from between the pasta.
Now the finishing touches on the meal;.
Boil a large pot of salted water on the stove and add about 12-24 tortellini to the pot.
Boil the tortellini for about 4 minutes and then drain and arrange them on your plate.
Next top each tortellini with some Bruschetta.
Finally garnish with a little sprig of fresh Rosemary and top with a sprinkle of Parmesan.
Ice Blue Hpnotiq


Ingredients:
fresh lime juice, triple sec

Directions:
"Shake with ice, then strain into a martini glass.  Garnish with a thin, floating lime wheel."
Safari Steak for the Hunter


Ingredients:
butter, dry red wine, sweet wine, garlic cloves, tomato paste, water, potatoes, sweet potatoes, parsley

Directions:
Heat oil and butter in a 10 to 12 inch skillet until almost smoking.
Fry steaks in pan, a few at a time, for about 3 minutes on each side, adding more oil and butter as needed.
Season each steak with salt and pepper and set aside, keeping warm.
Lower heat and add red wine and dessert wine.
Stir with residue left in pan.
Add garlic and cook for 2 minutes.
Add tomato paste and water.
Cook until sauce is quite thick.
Combine mashed potatoes and yams(or sweet potatoes] ina 2 qt saucepan and beat thoroughly.
Season the potato mixture to taste.
Spread the potato mixture on a large platter.
Arrange the steaks on the potatoes.
Pour the sauce over the steaks.
Sprinkle with chopped parsley.
Orange Chiffon Cake


Ingredients:
flour, sugar, baking powder, salt, orange, rind of, cold water, cream of tartar

Directions:
Stir flour, sugar, baking powder, salt and orange rind together.  Make a well in the centre of the dry ingredients, and then add in this order:  vegetable oil, egg yolks, orange juice and water.
Beat til smooth.
Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
Gradually pour batter over beaten egg whites, gently folding until just blended.
DO NOT STIR.
Pour batter into ungreased 10" tube pan.
Bake 325 55 minutes.
Increase heat to 350F and bake 10 mins longer.
Invert pan, and allow to cool.
Remove and frost if desired.
Coffee Cookies in Microwave


Ingredients:
all-purpose flour, whole wheat flour, semolina, caster sugar, salt, instant coffee powder, butter, milk, baking powder

Directions:
pre heat microwave at 180 degrees celcius.
place all ingredients except milk and butter in a plate.
add melted butter and milk and to make a dough.
flatten the dough with palms and give a shape to the cookies.
place all the cookies in microwave on convection mode for 10 minutes at 180 degrees celcius.
let the cookies cool down and then store them in jar.
Thai Rice Salad with Three Herbs
Category: uncategorized
By Anonymous

The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, we’ve used chewy short-grain brown rice.

Ingredients:
½ cup NAKANO® Seasoned Rice Vinegar - Roasted Garlic
2 tablespoons peanut oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
½ teaspoon hot chili oil
4 cups cooked, chilled short-grain brown rice
1 medium cucumber, seeded and sliced
2 medium (4-1/8" long)s green onions, sliced
½ cup shredded carrots
⅓ cup chopped mint
⅓ cup chopped basil
¼ cup chopped cilantro
1  lime, zested

Directions:
In a 1-cup measuring cup, whisk together Nakano seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 171.1
Fat: 4.5 g
Saturated fat: 0.8 g
Carbohydrates: 30.2 g
Sugars: 6.2 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Sodium: 437.4 mg
Aruba Ariba(Non Alcoholic)


Ingredients:
"cranberry juice"

Directions:
Pour all ingredients into a pitcher and stir lightly. Serve over ice in a tall glass with a splash of grenadine.
If you like, you can garnish with a slice of orange or pineapple.
Enjoy!
Asian Shrimp and Pasta


Ingredients:
medium shrimp, angel hair pasta, low sodium soy sauce, green onions, water chestnuts, dried cilantro, gingerroot, garlic cloves, olive oil, lime juice, pepper

Directions:
.Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
Sauté ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
To serve, top with peanuts.
Mango Chow


Ingredients:
green mango, salt, black pepper, garlic powder

Directions:
Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
Mix and let fruit rest for 15 minutes (chilling is optional].
Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins
Category: bread
By queendiva1

My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.

Ingredients:
cooking spray
1 ½ cups almond flour
1 cup dairy-free and gluten-free chocolate chips
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3  eggs
⅓ cup brown sugar
¼ cup almond oil
2 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup shredded zucchini, patted dry
1 tablespoon unsweetened almond milk  (Optional)
1 ⅓ cups gluten-free confectioners' sugar, sifted
¼ cup fresh orange juice
1 teaspoon grated orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl. Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick. Divide batter among prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes. Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 47 mins
Yields: 1 dozen

Calories: 338.8
Fat: 22.1 g
Saturated fat: 6.3 g
Carbohydrates: 37.7 g
Sugars: 22.7 g
Dietary fiber: 4.6 g
Protein: 6.4 g
Cholesterol: 46.5 mg
Sodium: 172.6 mg