Pumpkin-orange mini muffins^
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 9/92 | ||
| Carolyn Shaw 6-95 | ||
| 1 | medium | Orange |
| ½ | cup | Sugar |
| 1¾ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ⅓ | cup | Shortening |
| ½ | cup | Chopped dates |
| 2 | Eggs | |
| 1 | cup | Cooked, mashed pumpkin |
| ⅓ | cup | Orange juice |
| 2 | teaspoons | Grated orange peel |
| TOPPING | ||
| 2 | tablespoons | To 3 orange juice |
| ¼ | cup | Sugar |
Directions
Heat oven to 375F. Grease 36 mini muffin cups. In large bowl, beat shortening and ½ cup sugar until light and fluffy. Add pumpkin, orange juice, grated orange peel 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. Fill each cup ¾ full. Bake 14-17 minutes or until very light golden brown and toothpick tests clean. cool 1 minute, remove from pan. Brush tops with orange juice and dip in sugar.
To use a standard muffin tin, fill ⅔ full and bake at 400F. 18-22 minutes.
Per muffin: 70 calories, 1 g protein, 12 g carbohydrate, 1 g fiber, 2 g fat (26%), 12 mg cholesterol, 65 mg sodium, 55 mg potassium, 1 starch exchange. Submitted By CAROLYN SHAW On 06-13-95