If I had to choose my favourite meal of the day, I would definitely choose breakfast.  Hands down.  No comparison.  However, sometimes there really just isn’t time for it… especially if I have to run out the door to an early meeting.  That being said, one thing I quite often like to have on hand are muffins.  While my stand by favourite is and will always be banana chocolate chip (how can you mess with that delicious combo?) I am always on the lookout for new recipes.  Here is a new one from the 2011 Spring edition of the LCBO Food & Drink magazine.  I made a few modifications and was pretty happy with the results.  The orange glaze adds a really nice touch! Next time I think I’ll also sprinkle a few pecans on top for a little extra garnish.  Also, these definitely taste best warm so eat up!

Pecan Orange Glazed Spice Muffins

Ingredients:

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 tsp each cinnamon and baking powder
• 1/2 teaspoon each baking soda and nutmeg
• 1/2 tsp allspice
• 1/2 cup golden raisins
• 1 cup plain yogurt
• 1/2 cup applesauce
• 2 eggs
• 1/2 cup chopped pecans
• finely grated peel of 1 large orange
• 2 Tablespoons orange juice

Glaze

• 1/3 cup orange juice
• 3 Tablespoons granulated sugar

Directions

• Preheat oven to 400 degrees F
• Grease 12 muffin cups
• In a medium bowl, whisk flours with cinnamon,
  baking powder, baking soda, nutmeg and allspice.
  Stir in raisins.
• In a large bowl, stir yogurt with sugar, applesauce and eggs.  Stir flour mixture into yogurt mixture until combined.  Stir in pecan pieces, grated peel and 2 Tablespoons of orange juice.
• Bake in the centre of preheated oven until a toothpick inserted comes out clean, about 18-20 minutes.
• Cool 5 minutes then remove from pan and dip into glaze.
• While muffins are cooling in the pan, place orange juice and 3 Tablespoons sugar into a small sauce pan.  Bring to a boil, stirring for about 1 minute until mixture is syrupy and glaze like.  Holding the muffin by its base, dip tops into the glaze.  Cool on rack.

Source: Adapted from the 2011 Spring edition of the LCBO Food & Drink Magazine