Butterfly Orange Muffins
Yield
12 muffinsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
vegetable shortening
melted, (or oil) |
|
| 1 | tablespoon |
orange zest
grated |
|
| 24 | each |
mandarin oranges
sections, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 45 | ml |
vegetable shortening
melted, (or oil) |
|
| 15 | ml |
orange zest
grated |
|
| 24 | each |
mandarin oranges
sections, drained |
|
Directions
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 ⅔ full.
Place 2 orange sections on each muffin in opposite directions to form a butterfly.
Bake at 425℉ (220℃) for 20 to 25 minutes or until golden brown.
