1-11 oz. can Mandarin orange segments
1 tablespoon orange extract
1 teaspoon vanilla extract
¼ cup Orange Peach Mango juice
¼ cup reserved Mandarin orange liquid
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs, slightly beaten
½ cup brown sugar, packed
½ cup vegetable oil
1-8 oz. carton low-fat sour cream
½ cup chopped pecans, toasted
¼ cup flour
½ cup sugar
3 tablespoons butter
Directions: Preheat oven to 400 degrees. Grease and flour muffin pans.
Prepare Streusel topping by combining flour, sugar and salt in a small bowl. Cut butter into mixture with pastry blender until mixture is crumbly. Set aside.
Drain orange segments, reserving liquid. Cut segments into halves and place in 2-cup measuring cup. Add orange and vanilla extracts, Orange Peach Mango juice, and ¼ cup reserved Mandarin orange liquid (total should be about 1-1/4 cups).
Combine flour, baking powder, baking soda and salt in a bowl and set aside. In a separate large bowl, combine beaten eggs and brown sugar until mixed. Add oil, sour cream and orange mixture and stir until blended. Add dry ingredients and stir just until moistened. Fold in pecans. Fill greased and floured muffin pans 2/3 full. Spoon Streusel topping equally over the muffins.
Bake in a 400 degree oven for 18-20 minutes or until toothpick inserted in center comes out clean. Cool pans on rack for 2 minutes and then remove muffins to cool.
Makes 12 muffins