Mandarin Butterfly Muffins
July 01, 2017
Categories: Desserts, Cupcakes, Dairy, Fruit, Mandarin Orange, Australian, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Oven Bake, Vegetarian, Make it from scratch, Flour, Buttermilk, Muffins, Kosher Dairy more
"I received this recipe in an email from one of our national supermarkets. Posted for You Want What!? A Recipe Posting Game!"
- Serving Size: 1 (117 g)
- Calories 296.6
- Total Fat - 17.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 54.1 mg
- Sodium - 38.4 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 3.3 g
- Sugars - 13.9 g
- Protein - 5.2 g
- Calcium - 61.9 mg
- Iron - 1.1 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Preheat ove3n to 180C.
Line a 12 hole, 1/3 cup (80ml) capacity 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 and then pour into the flour mixture and stir until just combined.
Divide the mixture among the lined pans and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Stand in the pan for 5 minutes t cool slightly and then transfer to a wire rack to cool completely.
Place the mandarin segments, seam side up, on a clean work surface and using a sharp knife to cut the mandarin segments lengthways, being careful not to cut al 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.
Tips & Variations
No special items needed.