TOMMY'S ORANGE MUFFINS

I am a huge fan of James Villas.

He was the food and wine editor of Town and Country for 27 years,

and has written hundreds of articles appearing in magazines 

such as Bon Appétit, Gourmet, and Esquire. 

Mr. Villas has authored more than a dozen cookbooks.

 He has been listed in Who’s Who in American Food and Wine

and his books have been included in

 Food and Wine’s Best of the Best series.

This recipe was featured in his cookbook,

"My Mother's Southern Kitchen...

Recipes and Reminiscences."

"A couple of summers ago, just as Mother and Aunt Dee were packing the car to

return to Charlotte after one of their extended stays in East Hampton,

up drove our friend, Tom Bernstein with a tin of these orange muffins for

the two ladies, "just in case there might be a hunger attack." Within the week, Mother had called to get the recipe, and already they've become a staple at the breakfast table and on brunch buffets." ~James Villas

TOMMY'S ORANGE MUFFINS

1 large orange

1/3 cup orange juice

6 T. butter, room temperature

1 large egg

1/2 cup seedless golden raisins

1 T. rum

1 1/2 cup flour

3/4 cup sugar

1 t. baking powder

1 t. baking soda

1 t. salt

Grate the rind of the orange and reserve. 

Remove and discard the white orange pith, cut the orange into quarters and remove the seeds. 

Preheat oven to 375 degrees F.

In a blender; combine the rind, orange quarters, orange juice, butter and eggs,

raisins and rum. Blend 5 seconds and transfer to a mixing bowl.

Add all dry ingredients and stir just until blended.

Do not over mix.

Spoon into greased muffin tins.

Bake for 15-20 minutes.