Mandarin Orange Cornbread Muffins

• FOR THE MUFFINS:
• 1 can (15 1/2 Oz. Size) Mandarin Orange Sections (Save The Juice)
• 2-1/2 cups Cornmeal
• 1/2 cups Self-Rising Flour
• 2 whole Large Eggs, Beaten
• 2 Tablespoons Sweet Cream Butter, Melted
• FOR THE GLAZE TOPPING:
• 1 cup Confectioners Sugar
• 1/4 cups Light Brown Sugar
• 3 Tablespoons Whole Milk
• 1/2 cups Mandarin Orange Juice (from Can)

1. Preheat oven to 375 F. You will need two 16 count mini muffin tins. Add paper muffin liners into each and set aside on work surface.
2. Open the canned Mandarin oranges and drain oranges in a strainer over a small bowl (keep juices).
3. In a large mixing bowl add cornmeal, flour, beaten eggs and melted butter and stir batter with a wooden spoon.
4. Fill the muffin wells halfway full. Add several Mandarin oranges on top of each, then scoop some more cornmeal batter on top, to 3/4 full.
5. Place in the oven and bake at 375 F for 15-18 minutes until golden brown. Remove from oven and set aside to cool. Remove each cornbread muffin from baking pans and place on a sheet of parchment paper..
6. In a mixing bowl add confectioners' sugar, brown sugar, milk and the reserved Mandarin orange juices (start with 1/2 cup). Use a hand mixer on low to cream ingredients together. Using a butter knife spread glaze on each cornbread muffin and set on a large platter/dish or place in airtight containers to serve later. Enjoy!

muffins, orange sections, cornmeal, flour, eggs, sweet cream butter, confectioners sugar, ubc, milk, orange juice

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