Fresh Mandarin Orange Cupcakes

Here it is again, the recipe I still haven't stopped experimenting with. . .This one is orange cupcakes in my new silicone pans! No paper liners needed! Preheat your oven to 350° When you bake these, be sure to put the silicone pans on a flat baking sheet -NOT- directly on the oven rack.

In your blender, combine and blend until smooth:

3 tiny Cutie type Mandarins

~ scrub, cut off the ends

~ then cut it into pieces

3 lg. pasture raised eggs

1-1/3c organic cane sugar

3/4c Chobani whole milk plain Greek yogurt

3/4c single source EVOO

~ at my little Super One grocery store,

~ this was the ONLY single source EVOO  😕

2t pure vanilla

In a large glass bowl, whisk together:

2c Caputo (Italian) Chef's Flour. . .
~ or a good American all purpose flour. . .
~ such as King Arthur or Bob's Red Mill
1T Saigon cinnamon
1T baking powder
1t Himalayan pink salt

Pour the blended ingredients into the bowl of dry ingredients, whisk until well mixed then pour into the  cupcake pan. Bake 22-25 minutes-until they pass the toothpick test. 

Cool, removed from the pan (push each one up from the bottom) then drizzle with glaze made from orange or lemon zest, orange or lemon juice whisked with powdered sugar.

I'm still focused on these lemon / orange cupcakes so I haven't gotten around to experimenting with pumpkin yet. For those I'll substitute some pure canned pumpkin for the orange, adding chopped walnuts -or- pecans, and golden raisins. Mmmm. .😃. .Lin

Rhubarb-Raisin-Oat-Pecan Muffins

Preheat your oven to 350°

You'll need 8oz. of rhubarb for these muffins. Blending half and slicing the rest to add later for more color and texture. My rhubarb was partly green, and red closer to the root. I put the green pieces in the blender and the smaller cut red pieces into the dry bowl.

Put this first group into your blender jar and blend until smooth:

4oz. rhubarb cut in chunks
3 lg. pasture raised eggs
1-1/2c organic cane sugar
3/4c Chobani whole milk plain Greek yogurt
3/4c single source EVOO
1T± apple cider vinegar
2t pure vanilla

In a large glass bowl, stir together:

2c Caputo (Italian) Chef's Flour. . .
~ or a good American all purpose flour. . .
~ such as King Arthur or Bob's Red Mill
1T baking powder
1t Himalayan pink salt
3/4t black + cayenne pepper
3/4c quick cooking oats
2T ground flax seed
4oz. chopped rhubarb
1c chopped pecans

Pour the blender mixture into the dry ingredient bowl. Stir-scrape-mix together with a silicone spatula until all the flour is incorporated.

Using a big serving spoon, fill 24 paper-lined muffin cups and sprinkle the tops with turbinado sugar which adds just the right amount of sweetness and crunch.

This made a lot of batter. I put the extra into a buttered-sugared oven-safe bowl, turning it into a little muffin cake. Bake the muffins for about 20 minutes. The little cake will need an extra 10 minutes or so, until it passes the "toothpick test". . .Lin