Pumpkin-orange mini muffins^

36 servings

Ingredients

Quantity Ingredient
Fast & Healthy 9/92
Carolyn Shaw 6-95
1 medium Orange
½ cup Sugar
1¾ cup Flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Cloves
⅓ cup Shortening
½ cup Chopped dates
2 Eggs
1 cup Cooked, mashed pumpkin
⅓ cup Orange juice
2 teaspoons Grated orange peel
TOPPING
2 tablespoons To 3 orange juice
¼ cup Sugar

Directions

Heat oven to 375F. Grease 36 mini muffin cups. In large bowl, beat shortening and ½ 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 ¾ 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 ⅔ 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

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