Mimosa Mini Muffins

Directions

1. 1
   Preheat oven to 375 and spray one or two mini muffins pans (I made 18 muffins) with floured cooking spray, or grease and flour the pan(s); set aside.
2. 2
   Muffins - To a large bowl, add the flour, baking powder, salt, and whisk to combine; set aside.
3. 3
   To a medium bowl, add the sugar, egg, oil, zest, orange juice, almond extract, and whisk to combine.
4. 4
   Add the champagne and whisk to incorporate.
5. 5
   Add the wet to the dry mixture and stir gently to combine; don't overmix, some small lumps will be present.
6. 6
   Fill the cavities of the mini muffin pans about 2/3 to 3/4-full and bake for about 8 to 9 minutes, or until done, but starting checking after 7 minutes since mini muffins cook very quickly and all ovens, pans, etc. vary. Allow muffins to cool in the pan(s) for about 10 minutes. While muffins cool, make the glaze.
7. 7
   Champagne Glaze - To a medium bowl, add the confectioners' sugar, champagne, and whisk until smooth. See Notes below regarding champagne recommendations. Dip the top of each muffin top into the glaze and set aside for about 10 minutes, or until glaze firms up before serving. Muffins are best fresh but will keep airtight at room temp for up to 3 days.