Mandarin Orange Muffins

Recipe adapted from Talking Dollar and Cents
Makes: 1 dozen

Muffin:

• 1 1/2 cups baking mix
• 1/2 cup sugar
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1 egg, beaten
• 1/3 cup butter, melted
• 1/2 cup milk
• 4 Mandarins peeled and diced (original recipe calls for an 11-oz can of mandarin oranges, drained and diced)

Topping:

• 1/4 cup butter, melted
• 1/4 cup sugar
• 1/2 tsp cinnamon

1. Preheat oven to 350°F. 
2. Coat muffin tins with non-stick spray.
3. Combine baking mix, sugar, nutmeg and allspice in a large bowl.
4. In another smaller bowl, stir egg, butter, milk and mandarin oranges together.
5. Stir the liquid ingredients into dry ingredients until just mixed.  
6. Over mixing the batter will result in a tougher muffin.
7. Spoon batter into muffin tins filling each tin 3/4 full and making sure orange bits are evenly distributed. 
8. Bake for 20-25 minutes. 
9. Combine sugar and cinnamon in small bowl.  
10. While muffins are still warm, brush the tops with the melted butter butter and sprinkle the sugar-cinnamon mixture across the top of the muffins.

I omitted the topping. These muffins were pretty moist, everyone seemed to love them. Next time I'm going to try different varieties of fruit. I love that it uses baking mix.

Blueberry Oatmeal Muffins

• 1 1/4 cups quick cooking oats
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 cup blueberries, rinsed and drained
  

1. Combine oats, flour, sugar, baking powder, and salt. 
2. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. 
3.  Fold in blueberries. 
4.  Fill greased muffin cups 2/3 full with batter.
5. Bake at 425° F for 20 to 25 minutes.

Sweet Potato Muffins

• 2 cups wholemeal flour
• 1 Tablespoon Baking Powder
• 2 teaspoons cinnamon (or more if you prefer a stronger taste)
• 1/2 cup sugar
• 2 cups mashed sweet potatoes
• 1 egg
• 3/4 cup  butter – melted
• 1/4 cup milk

1. Preheat your oven to 180 degrees Celsius (375 Fahrenheit)
2. If using a silicone muffin tin, you don’t need to do anything. If you’re using a traditional tin, either grease it or line it with muffin liners.
3. Mix up the dry ingredients in one bowl.
4. In a seperate bowl, whisk the egg, milk and oil with the mashed sweet potatoes.
5. Stir into the dry ingredients until just combined and all the flour has been moistened.
6. Fill your muffin cups to about 3/4 full. Bake for 15-25 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack. You can serve these with a glaze (recipe below)
7. Makes about 18 muffins for me.

Once cooled these can be frozen
Glaze:

1 cup powdered sugar
2 Tablespoons + 1 1/2 teaspoons milk
1 1/2 teaspoons butter – melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Combine all ingredients in a small bowl and drizzle over warm muffins.