Total Calories: 490
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.
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