When life gives you a tree full of sweet and fragrant mandarins… make these pillowy and crisp-edged little muffins. They’re an autumn bounty go-to for your recipe arsenal.
Turn the oven on to 200C.
Grease a 12-cup muffin pan.
- 200g mandarins (seedless)
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 100g melted butter
- 1 and 1/2 cups plain white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Turn the oven on to 200C. and grease a 12-cup muffin pan.
- Put fruit into the food processor with sugar and pulse until fruit is finely chopped. If your family prefer no little bits in their muffins (like mine!), blitz into a puree with your Bullet or Vitamix, then transfer back to the processor.
- Add egg, milk, melted butter. Pulse to briefly mix.
- In a large bowl sift flour, baking powder and baking soda. Mix.
- Add the liquid mixture to the flour mixture and mix very lightly together, only just to combine. Spoon into the greased muffin pan cups and bake for 12-14 minutes, just until a thin knife or skewer inserted into the centre of a muffin comes out clean.
Serve topped with ganache, or simply dusted with icing sugar or freeze dried mandarins.
Why the peel? Peel contains fragrant oil and mandarin peels are rich in fiber, vitamins, and disease-fighting polyphenols.
- In a mid-size saucepan, heat 250 grams cream at medium heat until it simmers.
- Once it simmers, pour over 250 grams of dark chocolate broken up into single pieces in the medium bowl, without stirring. Let it rest for a few minutes.
- After a few minutes, using a fork or spoon, mix until you get an even consistency.
- Let it rest to room temperature.
- Spread the desired quantity over your mandarin muffins.