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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Delicious cupcakes - Mary Berry Everyday: Episode 6 Preview - BBC Two
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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.
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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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Butterfly sweet pea and dates Muffins | healthy snack
This is my own recipe
hope you like it as much as my mom loves it
she enjoys eating dates and drinking Tarnatea or Butterfly sweet pea so why nit put it together in one recipe.
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