Description
Golden brown, citrus-infused muffins that make a perfect brunch accompaniment, pairing well with ham or sausage dishes. This innovative recipe utilizes phyllo dough scraps, transforming them into a delightful and flavorful treat.
Ingredients
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 200°F.
Tear phyllo sheets into small pieces, approximately 2”. Spread on one or two baking trays and place in oven for 1 hour or until the phyllo has dried out. Remove and let cool.
Raise oven temperature to 350°F.
In a small saucepan, combine ½ cup sugar, water, orange juice and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside.
In a medium bowl, using a hand mixer, beat eggs and the remaining ½ cup sugar together for at least 5 minutes until pale yellow and starting to thicken. Mix in orange zest, yogurt and baking powder until well blended. Mix in canola oil.
Crumble the dried phyllo pieces and fold them gradually in small amounts into the batter. Lightly brush muffin cups with oil; spoon in the batter. Place orange slices on top of each muffin.
Bake for about 25 minutes, or until golden and a toothpick inserted comes out clean.
Remove the cinnamon stick from the syrup. Slowly pour the cooled syrup evenly over the hot muffins. Allow to absorb for 30 minutes.
Run a thin knife around the muffins to remove them from the cups.
Serve and enjoy!
