| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Cakes |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Margarine |
| 1 |
|
Egg, slightly beaten |
| 1/4 |
c |
Milk |
| 10 |
oz |
Mandarin orange tin, drained |
|
|
TOPPING (optional) |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Note: tin of broken segments is less expensive than whole segments. About
a cup of fresh orange pieces could be used.
Sift flour with other dry ingredients. Cut in Margarine. Combine egg and
milk, and add all at once to dry ingredients -- mix only until moistened.
Fold in orange pieces and break them up more if batter seems to dry at
first. Fill greased muffin tins 3/4 full.
Bake at 350F for 20 to 25 minutes.
Remove from muffin tins while still warm. Dip tops in melted butter and
sugar-cinnamon mixture. Makes 12 large muffins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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