Orange Marmalade Sweet Pea Mini Muffins Served in Ice Cream Cones
Makes approximately 42 mini muffins = 21 ice cream cones.
Ingredients:
2 boxes 12-count, 1.75 ounce, flat-bottom ice cream cones
1¼ cups organic wheat flour
¾ cup organic oat flour
½ cup organic cane sugar
2 teaspoons slightly rounded baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
1 teaspoon organic cinnamon
½ teaspoon nutmeg
2 large organic free-range eggs
½ cup milk
⅔ cups orange marmalade
2 teaspoons organic orange extract
1 large Minneola Tangerine
1 cup frozen organic sweet peas, cooked
¼ cup sunflower oil
Instructions:
Preheat the oven to 350F.
Grease muffin pans, including tops.
Sift dry ingredients together: white flour, oat flour, cane sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, blend the eggs, milk, marmalade, extract, zest from one tangerine, and 1 tablespoon of fresh juice from the tangerine.
Cook the peas, and purée them in a food processor with the oil until a creamy consistency. Add to the wet ingredients.
Make a well in the middle of the dry ingredients, and add the wet ingredients. Don’t over mix.
Fill each hole in the muffin pan ¾ full. Bake for 14 minutes (or until toothpick comes out clean).
Cool on a wire rack.
Stand empty cones in empty muffin tins.
Fill ice cream cones ⅔ full of trail mix to weigh them down.
Make Orange Mascarpone Frosting (see recipe below).
Put one mini muffin upside down on top of each ice cream cone.
Smear some Orange Mascarpone Frosting on the bottom of the muffin (which is now facing up) and use as paste to adhere a second mini muffin (but put this one right side up, so they are “glued” with frosting bottom-to-bottom).
Gently frost the two mini muffins (bottom-to-bottom) on top of the cone with a small knife or small plastic spatula (being careful not to push the mini muffins over). When you have a thick coating, use the knife or spatula to smooth the outside to look like a soft-serve ice cream cone.
Top with colorful sprinkles. Serve immediately.
Suggestion: eat from top to bottom.
Shortcut: use jarred baby food instead of homemade puréed peas.
Orange Mascarpone Frosting
Frosts approximately 20 cones.
Ingredients:
½ pint heavy whipping cream
2 tablespoons powdered sugar
1 tub Mascarpone cheese, 8-ounce
½ cup orange marmalade
½ teaspoon organic orange flavor
Instructions:
Chill a small metal mixing bowl and metal beaters in advance in the freezer.
Whip the cream until it forms soft peaks.
Add the powdered sugar and continue whipping until stiffer peaks.
Add the Mascarpone cheese and whip until blended.
Add the marmalade and the flavoring and whip until blended, smooth and creamy.
Refrigerate until ready to use (best if used immediately).
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