Step 1: Preheat oven to 350F.
Step 2: Into a bowl, sift flour, cinnamon, salt, baking powder, mace and cardamon.
Step 3: In another bowl, beat eggs with sugar until thick and pale.
Step 4: Add oil in a thin steam, then beat in the cream.
Step 5: Stir liquids into flour mixture in batches, then gently fold in orange sections.
Step 6: Divide batter among 30 floured and buttered muffins tins.
Step 7: Bake for 30-40 minutes (big muffins) until pale golden brown.
Step 8: A tester should come out clean.
Step 9: Invert muffins onto a rack and let them cool.
Step 10: Muffins keep, wrapped tightly, if frozen for 3 months.
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