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Mandarin and almond muffins

These mandarin and almond muffins are perfect for breakfast or afternoon tea. They soft, moist and light -  you can reduce the sugar content, if you don’t want them to be very sweet. Also, you could top them with creamcheese or buttercream (mixed with some mandarin juice and zest) if dairy is not a problem for you.  You can bake these in an air fryer too (using silicon cups), it should take about 15 minutes, the temperature set to 200°C.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ½ cup flour
  • 2 tsp baking powder
  • ½ tsp cinnamon optional
  • 2 eggs
  • 3 organic mandarins
  • ⅓ cup vegetable oil
  • ½ cup almond flakes
  • 3 Tbsp maple syrup or honey
  • 3 Tbsp muscovado sugar

Method
 

  1. Preheat the oven to 180°C. Line a muffin tin with paper cases or place 12 silicon muffin cups onto a baking tray.
  2. In a large mixing bowl combine flour, baking powder and cinnamon, if used.
  3. Zest one of the mandarins, then put all 3 into a blender (with the skin) and whizz until smooth. Add the eggs, oil, maple syrup and sugar, then process again for a minute or so.
  4. Add this mixture to the flour and mix until you get a smooth batter. Don’t overmix!
  5. Fold in the almonds.
  6. Spoon the batter into the muffin tin or silicon cups, then bake in the oven for about 25 minutes until golden.
  7. Let them cool in the tin or cups, then brush them with maple syrup or honey and scatter the mandarin zest on top.