23rd Aug 2011

Marie’s Mandarin Muffins


These fruity muffins are great for breakfast, lunch boxes or an afternoon teatime treat.

For the muffins
1 310g tin mandarin oranges, drained and chopped into small pieces (you can use fresh mandarins but it’s a lot of work for the same result)
160g flour
75g sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
75g softened butter
125ml milk
1 teaspoon vanilla extract
1 egg, beaten

For the topping
30g sugar
1/2 teaspoon cinnamon
60g butter, melted

Preheat oven to 180'C and grease a 12-muffin tin.
Combine dry ingredients in a large bowl and gradually add in butter until mixture becomes crumbly.
Add milk, vanilla extract and eggs, mixing until dry ingredients are just moist. Stir in mandarins.
Divide mixture into muffin tin and bake for 15 minutes or until baked through.

Mix together sugar and cinnamon and while muffins are still warm, dip tops into melted butter and roll in sugar mixture.

Serve warm with a pot of tea.


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17th Sep 2012
Canned Mandarins - even drained would have a higher sugar content. You could probably use other fruits too.
19th Nov 2012
I agree, rosemaryjune. There is sugar in the canned mandarins, an extra 75grms in the ingredients and 30grms of sugar in the topping. That's a lot of sugar.

I shy away from recipes with too much sugar. Cancer loves sugar.
19th Nov 2012
They sound YUM - and I was wondering what to do with that can of mandarins lurking at the back of the cupboard. Thank you for the recipe.
19th Nov 2012
I tried this recipe.. not successful, rubbery and tasteless; mandarines have very little flavour, anyway.

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