Pre-heat oven to 425 degrees.

Prepare a 12-cup muffin tin by coating inside of cups generously with cooking spray.

In a large bowl, sift together the flour, baking powder salt and 1/4 cup sugar.

In a separate bowl, mix together the beaten egg, milk and oil.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped nuts. Pour batter into prepared cups - about 2/3 full.

Bake for 15 to 20 minutes until lightly browned. When a toothpick inserted into the center of a muffin comes out clean, the muffins are done.

FOR THE TOPPING:

Blend the orange zest with the the 1/4 cup of sugar in a shallow bowl. Place the melted butter in another shallow bowl.

When the muffins are done, still warm yet cool enough to handle - dip the top of each muffin in the melted butter, followed by a dip in the orange sugar mixture to create the topping.


It's just a little orange zest that gives these rolls their flavor, but the citrus freshness in undeniable.

Mr Breakfast would like to thank elviscostellofa for this recipe.

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