Historic Nickerson Inn

Pentwater, Michigan

Specialty Recipe

Whole Orange Muffins

Ingredients

6 large oranges

4 large eggs

1-1/3 cups vegetable oil

1 cup lightly packed brown sugar

1 teaspoon almond extract

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup finely chopped apricots

7 Tablespoons turbinado sugar

Preheat oven to 400 degrees. Zest 4 oranges and set zest aside. Remove remaining peel and pith and cut oranges into quarters. Puree in food processor. Add eggs, oil, brown sugar, almond extract, and orange zest. Pulse to combine.

In a bowl, stir dry ingredients. Add the orange mixture to the dry and stir just until moistened. Gently fold in the apricots. Spoon batter into lined muffin tins. Batter should be slightly above the rim of the liner. Sprinkle with turbinado sugar. Bake for 12 to 15 minutes. Inserted toothpick should come out clean. Allow to cool.

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