Mandarin butterfly muffins

Make the most of citrus season and bake up a storm with these irresistible mandarin muffins.

Recipe «Mandarin butterfly muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 1/2 cups self-raising flour, 1/2 cup caster sugar, 2 mandarins, rind finely grated, juiced, 1 cup buttermilk, 1 Coles Brand Australian Free Range Egg , 1/3 cup rice bran oil, 1 teaspoon vanilla extract, 2 mandarins, extra, peeled, segments separated , 300ml thickened cream, 2 tbsp icing sugar.

Ingredients:

• 2 1/2 cups self-raising flour 
• 1/2 cup caster sugar 
• 2 mandarins, rind finely grated, juiced 
• 1 cup buttermilk 
• 1 Coles Brand Australian Free Range Egg 
• 1/3 cup rice bran oil 
• 1 teaspoon vanilla extract 
• 2 mandarins, extra, peeled, segments separated 
• 300ml thickened cream 
• 2 tbsp icing sugar 

Instructions

1. Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
2. 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.
3. 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.
4. 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.
5.