Innside New Jersey EAT INN: Orange-y muffins and scones for moms, dads and everyone Sweet and zesty in the morning, these Mandarin Orange-Coconut Muffins are scrumptious on Mother's Day or anytime. (Sand Castle Bed & Breakfast, Barnegat Light)
Preheat the oven to 400˚F. Grease the muffin cups. In a large bowl, mix the flour, sugar, baking powder, and salt together. Gently stir in the orange pieces and coconut flakes. In a medium bowl, whisk together the eggs, milk, and butter by hand. Add the wet ingredients to the dry ingredients and blend until just moistened. Pour the batter into the muffin cups to two-thirds full. Garnish each muffin with a sprinkle of coconut flakes on top of the batter. Bake for 20 to 25 minutes or until golden brown. Yield: 12 muffins. * * * * * * * * * * * For another zesty morning treat these Orange Currant Scones are easy to make and even easier to eat. (Carisbrooke Inn, Ventnor)
Preheat the oven to 425˚F. Grease a baking sheet. In a large bowl, whisk together thoroughly the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender, tossing the pieces with the flour mixture to coat and separate them, until the largest pieces are the size of peas and the rest are the size of coarse breadcrumbs. Stir in the currants. In a small bowl, whisk together the egg, the first amount of cream, and orange zest. Add the wet ingredients to the dry ingredients and mix until the dry ingredients are moistened. Gather the dough into a ball. Knead it gently, 5 to 10 times, against the side and bottom of the bowl, turning and pressing any loose pieces into the dough each time until the bowl is fairly clean. On a lightly floured surface, pat the dough into an 8-inch round about ¾-inch thick. Cut the dough into 8 or 12 wedges and place them at least ½-inch apart on the baking sheet. Brush the tops with the second amount of cream and sprinkle with the cinnamon sugar. Bake 12 to 15 minutes or until the tops are golden brown. Yield: 8 large or 12 small scones. |