Recipe Ingredients
- 1 roll Athens® Phyllo Dough (9” x 14”), thawed
- 1 cup sugar, divided
- 1/2 cup water
- 1/4 cup orange juice
- 1 cinnamon stick
- 2 large eggs
- Zest from 1 orange
- 2/3 cup vanilla Greek yogurt
- 1/2 teaspoon baking powder
- 1/2 cup canola oil
- Thin slices of navel or blood orange, for garnish
Recipe 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!
