Mandarin Muffins

Mandarin Muffins
The texture of these mandarin muffins is very soft and light, almost like cupcakes. The sweetness is also just right, with only a slight tang from the mandarins.
Serves: 12
  • 200 g plain flour
  • 20 g cornflour
  • 2 teaspoon baking powder
  • 2¼ tablespoons milk
  • 2 tablespoon plain yoghurt
  • 1 teaspoon vanilla essence
  • 110 g butter, softened
  • 160 g caster sugar
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • segments of 2 mandarins, cut into small chunks
  1. Preheat oven to 180°C.
  2. Sift together plain flour, cornflour and baking powder. Set aside.
  3. Mix yoghurt and milk together in a bowl. Set aside.
  4. Whisk butter still soft. Add in sugar and salt and continue to whisk till mixture turns light and fluffy.
  5. Add the eggs, one at a time, and whisk until combined. Mix in the vanilla.
  6. Add in half of the flour mixture, stir with a spatula until just combined. Add in half of the yoghurt and milk mixture, stir until just combined. Continue to add in half of the remaining flour mixture, followed by the remaining yoghurt mixture, and finally the remaining flour mixture. Stir until just combined between each addition.
  7. Fill muffin cups to half full with the batter. Distribute mandarin pieces evenly among the cups. Spoon remaining batter on top. Decorate with one segment of mandarin on top, if desired.
  8. Bake for 25 minutes until a skewer inserted into the centre comes out clean.
Instead of the usual muffin method where the wet ingredients are added to the dry ones, this recipe is based on the creaming method, i.e. creaming butter with sugar.
It is well worth the extra effort to remove the skins from the mandarin segments so you are left with only the juice sacks. If not ensure you have removed all of the pithy bits from the segments before adding to the muffins.

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