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Mandarin Orange Spice Muffins




Source of Recipe


Elaine


List of Ingredients




Mandarin Orange Spice Muffins Mardi Gras

Gourmet January 1987
4 cups all-purpose flour
2 tablespoons cinnamon
1 1/4 teaspoons salt
2 teaspoons baking powder
2 teaspoons mace
1 teaspoon ground cardamom
5 large eggs at room temperature
2 1/3 cups sugar
1 3/4 cups vegetable oil
1/2 cup heavy cream
Two 11-ounce cans mandarin orange sections,
drained and patted dry (2 cups)



Recipe



Into a bowl sift together flour, cinnamon, salt, baking powder, mace, and cardamom. In another bowl with an electric mixer beat the eggs with the
sugar until the mixture is thick and pale, add the oil in a stream, beating, and beat in the cream. Stir in the flour mixture in batches until the mixture is just combined, fold in the orange sections gently, and divide the batter among 30 buttered and floured 1/3-cup muffin tins, filling the tins to within 1/4 inch of the tops. Bake the muffins in a preheated 350-degree F. oven for 30 to 40 minutes, or until they are pale golden and a tester comes out clean, invert them onto a rack, and let them cool. The muffins keep, wrapped tightly and frozen, for 3 months. Makes 30 muffins