So, what is MS? According to the National MS Society, “Multiple sclerosis is a chronic, unpredictable disease of the central nervous system (the brain, optic nerves, and spinal cord). It is thought to be an autoimmune disorder. This means the immune system incorrectly attacks the person’s healthy tissue. MS can cause blurred vision, loss of balance, poor coordination, slurred speech, tremors, numbness, extreme fatigue, problems with memory and concentration, paralysis, blindness and more. These problems may be permanent or may come and go. MS is as unique as the individual. MS affects more than 400,000 people in the U.S. and 2.1 million worldwide.” If I were that lucky in everything, I’d play the lottery! For me personally, MS can cause fatigue, difficulty walking, and vision changes. As one person said with great sensitivity and empathy; I look like “a drunken mule.” I’ll make another plug for the National MS Society. Go check out the website to learn more about this disease and how we can fight it.
Orange recipe for today: Orange Poppy Seed Muffins! You’d be hard-pressed to find anything easier to bake than quick breads and few things make your home smell more heavenly. I wasn’t about to squeeze a fresh orange for this recipe (and orange juice was on sale) so I substituted the stuff in the carton. One orange will produce about ¼ cup of juice.
Orange Poppy Seed Muffins
- 2/3 cup granulated sugar
- zest and juice of 1 orange
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (I omitted this because I used salted butter)
- 3/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter (1 stick)
- 1 Tablespoon poppy seeds
For the glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh squeezed orange juice
Preheat oven to 400 degrees. Prepare a muffin pan. Melt 1/2 cup of butter and set aside to cool.
In a large bowl, blend orange zest and sugar. Mix until fragrant. Add flour, baking powder, baking soda, salt and poppy seeds. Mix until well blended.
In a separate bowl whisk together sour cream, eggs, vanilla, orange juice, and melted butter until well blended. Pour liquid mixture over the dry ingredients. Gently stir until just combined. Do not over mix.
Spoon into prepared muffin pan. Bake at 400 degrees for 15 – 18 minutes, or until golden brown and cake tester comes out clean.
While the muffins are baking, make the glaze by whisking together the powdered sugar and 3 tablespoons orange juice until smooth.
Remove muffins from pan, place on a cooling rack with a cookie sheet beneath to catch the overspill. Allow to cool for a few minutes before dipping each muffin into the glaze.