Mandarin orange muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1¾ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Sugar |
| ⅓ | cup | Margarine |
| 1 | Egg, slightly beaten | |
| ¼ | cup | Milk |
| 10 | ounces | Mandarin orange tin, drained |
| TOPPING (optional) | ||
| ¼ | cup | Melted butter |
| ¼ | cup | Sugar |
| ½ | teaspoon | Cinnamon |
Directions
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 ¾ 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.