If that photo doesn’t make you hungry, nothing will! But it’s more than just good tasting. This recipe is good for your joints. Joint pain is part of my daily life, and anything I can find to help it is golden. Or, in this case, cinnamony-brown. My rheumatologist has confirmed to me that cinnamon does, indeed, lessen inflammation in the joints. And less inflammation equates to less pain. Yay!
I used to try and drink the cinnamon in a tea with honey, but I had to struggle to get it past my gag reflex. It wasn’t worth the hassel. So then I started sprinkling the cinnamon (about a teaspoon per day) onto my morning toast. I’d slather peanut butter on top, and it worked very well. But I needed some variety. So this recipe was born.
¼ cup oil
1 can (11 oz) Mandarin Oranges with liquid
2 cups flour
1/3 cup sugar
1 Tbsp baking powder
½ teas salt
2 Tbsp cinnamon
½ cup chopped nuts
In a large mixing bowl, beat egg lightly. Drain liquid from oranges into a measuring cup. Add enough milk to measure 1 cup. (Milk will curdle – that’s good.) Add liquid, oil, and the oranges to the egg, mix well, breaking the oranges into smaller pieces. Add remaining ingredients and mix just enough to blend everything. Divide into 12 well-greased muffin cups. (Can use paper if you like.) Bake at 400 for 18 – 20 minutes, until tops spring back when touched. Remove immediately from pan and cool on a rack. Excellent with cream cheese on top!