Orange Walnut Sour Cream Muffins

Hello, Jami here again.  I just made breakfast and I'm pretty pleased with the turnout!  So I decided to post, even though Jenna's in Chicago doing fun things like shopping at IKEA (*insert jealous grumbling here -again-*).

I made lemon sour cream muffins while I was at the end of my pregnancy - supposedly they were supposed to start labor, but they were SO GOOD that I decided they could start pregnancy instead...  But I decided sour cream is a wonderful ingredient for muffins.  This morning I confirmed that again!

Orange Sour Cream Muffins
  (originally from http://allrecipes.com/recipe/orange-sour-cream-muffins/detail.aspx)

1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup chopped pecans or walnuts (I used walnuts)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sour cream
6 tablespoons butter, melted
3 tablespoons orange juice concentrate (but I didn't have that so I juiced three tangelos my brother-in-law had given me and that came out to be about 2/3 cup)

In a bowl, combine the flour, sugar, nuts, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.