Orange or Tangelo Muffins From Scratch

A few weeks ago the Music Boosters group at school was having their annual fundraiser of selling citrus.  We got a box of tangelos and a box of grapefruit.  They are quite good, and we are eating them right along, but they need used up faster than we can eat them.

So this morning I experimented with a recipe given to me by my grown up daughter.  I'll give you the original recipe then I'll post today's experiment at the end.

Delicious Tangelos

Tangelo Muffins made in the Demarle At Home Butterfly tray:

Next is the original recipe I started with . . . (It's a family favorite).  My daughter who claims she isn't creative designed the decorative recipe card.  Ha!  Not creative?  She will eventually get it that she is creative and just hasn't recognized it yet.

Then the adaptions based somewhat on items I needed to use up (egg whites) or just because I like less sugar and more healthful (part fresh ground Prairie Gold whole wheat flour).

Orange or Tangelo Muffins

LIGHT AND FLUFFY!

Preheat oven to 350 degrees.

6 egg whites beaten to a stiff peak

1 cup butter softened, no substitutes

¾ cup raw  sugar, could reduce to 2/3 cup

2 teaspoons tangelo zest, wash them first

6 Tablespoons tangelo juice, fresh squeezed

Note: this recipe would work great with any citrus fruit

1 cup fresh ground Wheat Montana Prairie Gold whole wheat, variety is important for light fluffiness

2 teaspoons baking powder without aluminum

½ teaspoon sea salt

½ teaspoon cinnamon

1/8 teaspoon nutmeg

Beat egg whites.

Cream softened butter, sugar, tangelo zest and juice.

Combine dry ingredients then add to butter/sugar/tangelo mixture.

Fold in egg whites.

Divide into Demarle At Home tray.  I used the butterfly tray and baked for 14 minutes and also the teddy bear tray and baked for 17 minutes.

Added a few days later.

These didn't last long.  By the time the children got home from school that day they were history.  A success and they want more if you please mother...