Mandarin Orange Oatmeal Muffins

  Mandarin Orange Oatmeal Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1 C. Milk or light cream 

2 Eggs, beaten 

1 C. Granulated sugar 

4 Mandarin oranges, peeled, seeded and segmented 

1 C. Quick oats 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

3. Blend flour, b. powder, b. soda and ginger together in a small bowl 

4. In a food processor assemble orange segments and pulse until fruit is a fine puree

5. Beat eggs together in a small bowl until light and frothy 

6. In a large mixing bowl combine light cream, sugar and eggs, mix until light and fluffy 

7. Add oats and orange puree to the egg mixture and fold ingredients until just combined 

8. Stir in the dry ingredients and combine until batter is smooth and no lumps remain 

9. Pour batter into muffin cups and fill 3/4 full  and bake for 20 minutes in preheated oven 

10. Remove from oven and allow to cool before removing from pan. 

Servings:  12 muffins 

Pineapple Cocktail Cake

Pineapple Cocktail Cake 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream or milk 

3 Eggs, beaten 

1 C. Granulated sugar 

1 C. Crushed pineapple, drained 

Juice of 3 Limes 

Juice and zest of 1 Lemon 

Juice and pulp of 1 Mandarin orange, seeded 

1 C. Short strand coconut 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Ream juice and zest from limes and lemon 

4. Measure out crushed pineapple and mix with lemon and limes with juice and zest 

5. Peel Mandarin orange and break into segments. Place segments into food processor and pulse to a fine puree 

6. Mix all fruit puree and juice together in a medium size bowl 

7. Beat eggs together in a bowl until light and frothy 

8. In a large bowl mix cream, sugar and eggs together mixing until light and fluffy 

9. Add coconut and fruit puree to mixture and fold mixture gently until just combined 

10.  Mix in dry ingredients and blend all ingredients together until all the flour is absorbed into the batter 

11. Pour batter into prepared cake pan and bake for 35 to 40 minutes or until cake tester comes out clean when inserted in the centre of the cake. 

12. Remove from oven and allow to cool before storing in a container 

Servings:   15 squares