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)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
75g softened butter
1 teaspoon vanilla extract
1 egg, beaten
For the topping
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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