Mandarin Butterfly Muffins

Prep Time
Cook Time
Ready In

"I received this recipe in an email from one of our national supermarkets. Posted for You Want What!? A Recipe Posting Game!"

Original recipe yields 12 servings


  • 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

Step 1

Preheat ove3n to 180C.

Step 2

Line a 12 hole, 1/3 cup (80ml) capacity muffin pan with paper cases.

Step 3

Combine flour, caster sugar and mandarin rind in a large bowl.

Step 4

Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug and then pour into the flour mixture and stir until just combined.

Step 5

Divide the mixture among the lined pans and bake for 20 minutes or until a skewer inserted into the centre comes out clean.

Step 6

Stand in the pan for 5 minutes t cool slightly and then transfer to a wire rack to cool completely.

Step 7

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.

Step 8

Whisk the cream and icing sugar in a medium bowl until soft peaks form.

Step 9

Spread each muffin with cream mixture and top with a mandarin butterfly.

Tips & Variations

No special items needed.