How To make Butterfly Orange Muffins
2 c Flour, self-rising
2 tb Sugar
1 Egg; beaten
1 c Milk
3 tb Shortening; melted (or oil)
1 tb Orange rind; grated
24 Mandarin orange sections;
-drained Combine flour and sugar in a large mixing bowl. Blend together egg, milk, shortening, and orange rind. Add liquid all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin pans 2/3 full. Place 2 orange sections on each muffin in opposite directions to form a butterfly. Bake at 425 degrees for 20 to 25 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in 1972.
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Eggless Orange & Cranberry Muffins | Made with Atta and Raw Unrefined Sugar | No Artificial Flavor
Eggless Orange & Cranberry Muffins | Made with Atta and Raw Unrefined Sugar | No Artificial Flavor
Sharing this recipe to use the fresh flavor of season's first oranges. These cakes have a very fresh flavor with the use of fresh orange juice & zest rather than any essence. The combination of oranges & cranberries is a winner for sure.
Watch this video to know more about raw sugar and 5 more natural alternatives of white sugar -
Ingredients:
1 & 1/4 cup curd
1 cup fresh orange juice
1 & 1/2 cup raw sugar
1/2 cup olive oil
3 cups whole wheat flour
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup chopped dried cranberries
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