Prep 15 mins
Cook 20 mins
These are as close to Debbie Fields' muffin as you are going to get. They are scrumptious.
- 650.62 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 177.44 ml light brown sugar
- 177.44 ml sugar
- 177.44 ml mandarin orange, whole or chopped
- 177.44 ml butter, melted
- 177.44 ml buttermilk
- 14.79 ml vanilla
- 3.69 ml lemon extract
- 3.69 ml orange extract
- 2 large eggs
- 177.44 ml dried sweetened cranberries
- 29.58 ml sugar, for sprinkling
- Mix dry ingredients.
- Mix wet and ingredients and add to dry, and fold in with spatula.
- Fold in fruit.
- Add to tins (greased).
- Sprinkle with sugar.
- Bake at 375°, 20-25 min.
- NOTE: I use texas-sized muffin tins.
- This makes 6, and I have enough batter leftover for two muffins.
- It freezes beautifully.
Yum! These muffins turned out to be very flavorful and tender. I reduced the amount of brown sugar to 1/2 cup and the muffins were still nicely sweet. I sprinkled the top of the muffins with sugar in the raw. I did not chop up the mandarin oranges but they broke up a bit when I stirred them into the batter. This recipe made 18 regular sized muffins.
These are very good with the minor adjustments I made (cannot comment on original recipe). I substituted 1/2 the flour for whole wheat and reduced sugar by 1/4 cup. Some of the butter was substituted with vegetable oil. I used 1 - 284ml can of mandarin segments (drained) instead of fresh. I also only had orange extract and flavor was fine without the lemon. Will definitely make again, a nice change of flavour!
Very tasty! I used about half whole wheat flour, and I replaced almost all of the melted butter with unsweetened applesauce and the rest with melted margarine. The muffins are moist and flavourful, and a hit with children and adults alike! I baked my standard-sized muffins for about 18 minutes, and my mini muffins for about 12 minutes.