Orange Mini-Muffins

• DRY INGREDIENTS:
• 3-1/2 cups Heaping All Purpose Flour
• 2 Tablespoons Baking Powder
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Pumpkin Pie Spice
• WET INGREDIENTS:
• 2 Tablespoons Orange Zest
• 1-1/3 cup Fresh Squeezed Orange Juice
• (OR Zest And Juice From 5-6 Small To Medium-sized Oranges)
• 3 whole Eggs
• 1-1/4 cup Milk
• 2/3 cups Oil
• Topping
• 2 Tablespoons Melted Butter
• 1 teaspoon Cinnamon
• 1/2 cups Brown Sugar

1. Preheat oven to 350u0b0F (180u0b0C). Mix together dry ingredients in a large bowl (flour, baking powder, brown and white sugar, salt, nutmeg, and pumpkin pie spice).
2. Zest and then juice approximately 5 to 6 small to medium sized oranges (measurements listed above are approximates). Add the eggs, milk, and oil. Gently whisk together until just combined.
3. Pour the wet ingredients into the dry and fold the batter until just mixed. Spoon batter into mini-muffin pans.
4. To make the topping, stir together melted butter, cinnamon, and brown sugar. Add a dab of topping to the center of each muffin (about a heaping 1/8 teaspoon).
5. Bake muffins at 350u0b0F for 18 to 20 minutes, or until the edges of the tops of the muffins have just turned golden brown. Makes approximately 55 mini-muffins.

ingredients, flour, baking powder, white sugar, brown sugar, salt, nutmeg, pumpkin pie spice, wet ingredients, orange zest, fresh squeezed orange juice, oranges, eggs, milk, oil, topping, butter, cinnamon, brown sugar

Taken from tastykitchen.com/recipes/breads/orange-mini-muffins/ (may not work)