TANGELO FOOL MUFFINS
Yield: 36 mini- or 12 regular muffins

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt (optional)
2 tsps baking powder
1/2 cup chopped nuts (not peanuts), lightly floured
1/2 cup honey
1 egg, well-beaten
3 tsps vegetable oil or melted shortening
2 cups Cranberry Fool
1/2 fresh-squeezed tangelo juice
2 tsps tangelo zest

Preheat oven to 400 degrees F.
Grease muffin tin or line with paper muffin cups.
Bring to room temperature, then combine all ingredients in a large bowl. Mix well with a large spoon or spatula.
Spoon mixture into muffin cups (2/3 full).
Bake on center oven rack for 10 to 20 minutes.
Remove muffins to cooling rack. Serve at room temperature or slightly warmed.
Store muffins up to 3 days in a container loosely covered with a cloth. Do not use an airtight container or refrigerate.

After you try these marvelous muffins with tangelos, you can make them with any citrus fruit.