| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
15 |
Muffins |
INGREDIENTS
| 1/4 |
c |
Butter — softened |
| 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
c |
Fig preserves-mashed w/syrup |
| 1 |
c |
Rolled oats, old fashioned |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
oz |
Pkg cream cheese, softened |
| 1/4 |
c |
Confectioner's sugar sifted |
| 2 |
tb |
Orange juice, frozen concentrate |
INSTRUCTIONS
ORANGE SPREAD
Cream butter and sugar. Add eggs and beat well after each. Add fig
preserves with syrup. Stir in oatmeal and sifted flour, baking powder,
soda and salt. Mix only enough to moisten dry ingredients. Bake in
buttered muffin cups in preheated 375F oven for 15 - 20 minutes. Serve warm
with Orange Spread. For Orange Spread, cream the cheese until light and
fluffy. Beat in confectioner's sugar and orange juice concentrate. Frost
muffins. Serve at room temperature but keep refrigerated otherwise.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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