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Pumpkin-Orange Mini Muffins |
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| Course : |
Muffins |
| From: |
HungryMonster.com |
| Serves: |
36 |
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Ingredients:
| 1 |
medium |
orange |
| 1/2 |
cup |
sugar |
| 1 3/4 |
cups |
flour |
| 2 |
teaspoons |
baking powder |
| 1/2 |
teaspoon |
baking soda |
| 1/2 |
teaspoon |
salt |
| 1/2 |
teaspoon |
cinnamon |
| 1/4 |
teaspoon |
cloves |
| 1/3 |
cup |
shortening |
| 1/2 |
cup |
chopped dates |
| 2 |
large |
eggs |
| 1 |
cup |
pumpkin -- cooked and mashed |
| 1/3 |
cup |
orange juice |
| 2 |
teaspoons |
grated orange peel |
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---TOPPING--- |
| 2 |
tablespoons |
orange juice -- (to 3t) |
| 1/4 |
cup |
sugar |
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Preparation:
Heat oven to 375F. Grease 36 mini muffin cups. In large bowl, beat shortening and 1/2 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 3/4 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 2/3 full and bake at 400F. 18-22 minutes. |
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Nutritional Information:
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 |
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