Mini Mandarin & Almond Muffins
My Momma has a mandarin tree that is overladen with scrummy mandarins. I played around with this recipe last week to find an additional use for them. This recipe only took me a couple of attempts to get it right which meant I used a few extra mandarins.
I am looking for upsides at the moment and one of the upsides to lockdown is that I will have time to potter in the kitchen. The kitchen is another one of my happy places.
These little morsels and very tempting and they also freeze well so they are perfect for school lunch boxes!
Mini Mandarin and Almond Muffins
Makes: 24 mini muffins
Preparation time: 10 minutes
Baking time: 15 minutes
200-grams caster sugar
150-grams almond meal
150-grams plain flour
2 teaspoons of baking powder
1 tablespoon of apple cider vinegar
Segments from four, peeled small mandarins
3 tablespoons of almond milk
40 ml olive oil
Pre-heat a fan-forced oven to 160 degrees Celsius.
Line mini muffin tin with cases.
Place all wet ingredients in a blender and blend until smooth. (If your mandarins have seeds, just remove them before putting them in a blender).
Put all the dry ingredients into a mixing bowl.
Add the blended wet ingredients to the bowl.
Mix to combine, but don’t overmix.
Add to the prepared mini muffin tins using a teaspoon.
Bake for 15 minutes.
Allow to cool.