Mandarins are currently in season here in South-East Queensland and are, as a result, super cheap at the farmers market. This morning a got a good sized bag of them for just a couple of dollars.
They’re sweet, pretty much seedless, and the skins are quite thin – all of which makes them perfect for one of those recipes where the whole fruit is blitzed. In a fabulous piece of synchronicity I came across this recipe from my friend Sammie at The Annoyed Thyroid earlier this week.
These would be great, I thought, to whip up and stash in the freezer. It was a great idea in theory – unfortunately though, they didn’t last long enough to make it into the freezer. Luckily they’re quick and easy to make.
So quick that you’ll have bite-sized muffins and the kitchen clean again within about 30 minutes of deciding to bake them.
I blitzed the mandarins in the Nutribullet, but any small food processor will do the trick.
Finally, remember the golden rule with muffins – don’t over-work them. The mix should be just slapped together – any more and you’ll end up with a dry, crumby muffin.
Before you start
- Grease a mini muffin tray – I have a 24-hole one. You don’t need the palaver of little cases.
- pre-heat your oven to 200C, or 180C if fan-forced
What you need
- 2 large mandarins, blitzed. I used 4 small ones, but don’t get too hung up on the quantities
- 50g melted butter
- 1 large egg
- 100g milk (I used low fat because that’s what we had in the fridge)
- 90g caster sugar
- 175g self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
What you do with it
- Whisk together the butter, egg and milk in a jug
- In a separate bowl, stir together the caster sugar, flour and baking powder
- Introduce your jug ingredients to your bowl ingredients and mix until just combined.
- Fold in the blitzed mandarins and the poppy seeds
- Spoon into the prepared muffin tin and pop in the oven for 15 minutes. They should appear well-risen, golden and firm to the touch
So skins and all? Great fiber content then. Not a fan of poppy seed but feel like you could leave that out. Maybe add some ginger bits?? Bernie
I’ve left the poppy seeds out in the past, but yes, skins and all.
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