Page 184 - UMass2018_CookBook

Ingredients
Makes 12 muffins
FOR THE MUFFINS:
1 (11-ounce) can mandarin oranges
1 1⁄2 cups all-purpose flour 1⁄2 cup granulated sugar 1 3⁄4 teaspoons
baking powder 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon ground allspice
1⁄3 cup (5 tablespoons plus 1 teaspoon) unsalted butter or margarine
1⁄2 cup milk
1 large egg, beaten (or egg substitute)
FOR THE TOPPING:
1⁄4 cup granulated sugar
1⁄2 teaspoon ground cinnamon
1⁄3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted
Mandarin Orange Muffins
Baba Family, Winchester, MA
“Oranges are a way of life for us. Our family is originally from Riverside, California, where naval oranges were first cultivated. I remember how special it was when Heather made fresh orange juice with her great Aunt Nellie. Now, Heather has a college friend from Valencia, California!” — Linda Baba
Preparation
1. Preheat oven to 375°F. Line a 12-well muf- fin pan with paper cupcake liners.
2. To make the muffins, drain the mandarin oranges and slice each segment in two. Set aside.
3. In a large bowl, mix the flour, sugar, bak- ing powder, nutmeg and allspice. Cut in or rub in the butter until the mixture looks like very coarse meal.
4. In a separate bowl, whisk the milk and egg together. Stir into the dry ingredients. Gently stir in the mandarin oranges.
5. Fill each well of the prepared muffin pan three-quarters full. Bake until the top springs back when lightly pressed, about 20 minutes.
172 | TASTE OF HOME