Pumpkin Orange Mini Muffins
|All purpose flour/Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Cooked mashed pumpkin||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
FOOD PROCESSOR DIRECTIONS: Heat oven to 375°F.
Grease 36 miniature muffin cups.
Using vegetable peeler, peel strips of rind from orange.
In food processor bowl with metal blade, process rind with sugar until finely grated, about 60 to 90 seconds.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder, baking soda, salt, cinnamon and cloves.
Process with 3 long pulses; scrape down sides of bowl.
Add shortening; process 10 to 15 seconds or until mixture resembles cornmeal.
Add dates and nuts; process just to distribute.
In small bowl, slightly beat eggs; stir in pumpkin and orange juice.
Add to processor bowl; process 6 to 8 seconds to combine thoroughly Fill each prepared muffin cup 3/4 full.
Bake at 375°F. for 14 to 17 minutes or until very light golden brown and toothpick inserted in center comes out clean.
Serve with Creamy Orange Butter 36 mini-muffins or 12 regular sized muffins.
CONVENTIONAL DIRECTIONS: In large bowl, beat shortening and sugar until light and fluffy.
Add pumpkin, orange juice, 2 teaspoons grated orange rind and eggs; blend well.
Lightly spoon flour into measuring cup; level off Add flour, baking powder, baking soda, salt, cinnamon and cloves; stir just until dry ingredients are moistened.
Fold in dates and nuts.