Make the most of citrus season and bake up a storm with these irresistible mandarin muffins.
- Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
- Combine flour, caster sugar and mandarin rind in a large bowl. Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug. Pour the mandarin juice mixture into the flour mixture. Stir until just combined.
- Divide the mixture among the lined pans. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely.
- Place the mandarin segments, seam-side up, on a clean work surface. Use a sharp knife to cut the mandarin segments lengthways, being careful not to cut all the way through to create butterfly shapes. Whisk the cream and icing sugar in a medium bowl until soft peaks form. Spread each muffin with cream mixture and top with a mandarin butterfly.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set