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Spicy Mandarin Orange Muffins

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  Canned mandarin orange segments 11 Ounce (1 Can)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Sugar 1⁄4 Cup (4 tbs), mixed with 1/2 teaspoon cinnamon
  Cinnamon 1⁄2 Teaspoon

Drain the mandarin oranges well and spread out on paper towels while you mix the batter.
Sift flour, measure, then sift with the baking powder, salt, nutmeg, allspice, and sugar into a bowl.
Cut in the shortening until it is in fine particles.
Combine the egg and milk and add all at once; mix just until the flour is moistened.
Add drained orange segments and mix lightly until evenly distributed.
Spoon into large greased muffin pan, filling cups about 3/4 full.
Bake in a 350° oven for 20 to 25 minutes, or until browned.
Remove from pans and while hot, dip tops in melted butter, then roll in the cinnamon-sugar.

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