Serves: 6
Total Calories: 490

1 1/2 cups brown sugar
1/2 cup raisins, chopped
1/2 cup dried cranberries, chopped
1 cup sour cream
1/4 cup stick margarine or butter
1/4 cup shortening
1/2 cup water
2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
5 to 7 oranges

Mix all ingredients together thoroughly. To make the muffin cups, cut oranges in half, and score out the pulp from the rind, making 2 cups per orange. Place the cups in a 12-inch DO, pushing sides together for support. Fill the peel cups just a little less than 3/4 full. If any of the peels have a hole in the peel, it can be plugged with a raisin or a cranberry before pouring in the batter. After filling the cups, place the remaining batter in a 8-inch DO that has a thin coat of oil added. Cover both Dutch ovens. Bake muffins and coffee cake for about 45-50 minutes, using 6-8 briquets under the 12-inch oven and 18-22 on the lid for the 12-inch DO and 3-4 under the 8-inch oven and 10-12 on the lid.

Nutritional Facts:

Serves: 6
Total Calories: 490
Calories from Fat: 169

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Beer Bread
Big Thompson Flood Biscuits
Cheese Buttermilk Biscuits
Cheesy Garlic Bread
Corn Pone Or Muffins
Grandma's Norwegian Kringla
Irish Brown Bread
Jack Vahe's Ultimate Cornbread
Jenny's Noodles
Old Fashioned Dill Cornbread
Pan De Campo
Spicy Muffins And Coffee Cake
Yorkshire Pudding