There would ordinarily be a tandem cooking post written by Nance and I, but Nance and Rick are on a sudden, unexpected road trip, so I’m putting up this recipe instead. The tandem post will be back next week.
Nance and Rick might be on their way to Alabama to visit us! But that could just be a rumor. I can neither confirm nor deny.
(Shhhhh, I’m confirming it. Don’t tell anyone!)
I first had these muffins several years ago. My parents, sister, and nephew came to Alabama for Christmas, and my sister made these muffins. I loved them, and they’ve become my Christmas morning go-to almost every year since. I meant to put this recipe up before Christmas so that anyone who wanted could also make them for Christmas brunch (they are SO good), but you see how that worked out. What can I say? I suck.
Flour, baking powder, baking soda, salt, butter (softened), sugar, 1 egg (slightly beaten), canned mandarin oranges (drained), golden raisins, orange juice. Note on the raisins: I don’t like raisins in anything but Raisin Bran, but I love ’em in these muffins.
Sift together your dry ingredients – flour, baking powder and soda, salt – and set aside. I didn’t take a picture of that step, so you’ll have to just use your imagination.
Beat your butter and sugar together ’til combined. Add egg, oranges, raisins, and orange juice and mix until just combined.
Toss in your dry ingredients and mix well.
Grease your muffin tins and fill each cup with 1/3 c. batter. (Mine are a bit overfilled here.) The recipe makes 15 – 16 muffins, so if you don’t have an extra muffin tin, you’ll have to bake the muffins in two batches. I recommend you buy a six-cup silicone muffin pan to keep on hand for just these occasions because I KNOW you have unlimited space in your cabinets.
(That tin is CLEAN, it’s just STAINED and also SHUT UP.)
Bake for 15 – 16 minutes.
Okay, they’re not PRETTY muffins, but they are so so so good.
Let cool slightly, and then shove ’em in your face. THE END.
- 2 c. flour
- 1¼ t. baking powder
- 1 t. baking soda
- ½ t. salt
- ½ c. soft butter
- ¾ c. sugar
- 1 egg, slightly beaten
- 2 - 11 oz. cans mandarin oranges, drained
- ¼ c. golden raisins
- ½ c. orange juice
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- Combine sugar and butter. Add egg, oranges, raisins and orange juice, and mix until just combined.
- Add dry ingredients to wet and mix well.
- Grease muffin tins and fill with ⅓ c. batter for each muffin. Bake at 400 for 14 - 15 minutes.