Pumpkin-orange Mini Muffins^ Recipe

Pumpkin-orange Mini Muffins^ Recipe

Yield: 36 servings
Recipe by luhu.jp

Ingredients:
Fast & Healthy 9/92,
Carolyn Shaw 6-95,
1 medium: Orange,
1/2 cup: Sugar,
1 3/4 cup: Flour,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1/4 tsp: Cloves,
1/3 cup: Shortening,
1/2 cup: Chopped dates,
2: Eggs,
1 cup: Cooked, mashed pumpkin
1/3 cup: Orange juice,
2 tsp: Grated orange peel,
TOPPING,
2 tbsp: To 3 orange juice,
1/4 cup: Sugar,

Directions:

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.

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


Source from luhu.jp