Post by gayla on May 9, 2008 13:42:22 GMT -5
Mandarin Orange Muffins
1 10 ounce can mandarin oranges
1 1/4 Cup Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/2 Cup Sugar
1-3 Cup Butter or Shortening
1 Egg (slightly beaten)
1/4 Cup Milk
1/2 Cup Butter (melted)
1/4 Cup Sugar
1/2 Teaspoon Cinnamon
Directions: Drain oranges and pat dry with paper towel. Sift together flour, baking powder, salt, nutmeg, allspice, and sugar in meduim mixing bowl. Cut in butter until coarsely grained. Add egg and milk, blending lightly. Fold in oranges gently. Spray miniature muffin tins with cooking spray. Fill each muffin 3/4 full with batter. Bake at 350 degrees for 15 minutes or until golden brown. Remove from oven and turn out of pans.
Dip tops in melted butter and then in mixture of sugar and cinnamon combined. Cool.
Serve warm or store in air-tight container for up to two days. May be frozen. Makes 2 dozen minature muffins.
1 10 ounce can mandarin oranges
1 1/4 Cup Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/2 Cup Sugar
1-3 Cup Butter or Shortening
1 Egg (slightly beaten)
1/4 Cup Milk
1/2 Cup Butter (melted)
1/4 Cup Sugar
1/2 Teaspoon Cinnamon
Directions: Drain oranges and pat dry with paper towel. Sift together flour, baking powder, salt, nutmeg, allspice, and sugar in meduim mixing bowl. Cut in butter until coarsely grained. Add egg and milk, blending lightly. Fold in oranges gently. Spray miniature muffin tins with cooking spray. Fill each muffin 3/4 full with batter. Bake at 350 degrees for 15 minutes or until golden brown. Remove from oven and turn out of pans.
Dip tops in melted butter and then in mixture of sugar and cinnamon combined. Cool.
Serve warm or store in air-tight container for up to two days. May be frozen. Makes 2 dozen minature muffins.