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Tangelo Muffins

October 4, 2007

A recipe slipped out of my mother’s fortnightly letter recently. She has a well developed sweet tooth and whenever we get together, go out shopping and stop for a lunch snack along the way, she will invariably choose a muffin to go with her coffee. No panini or focaccia, trio of bread and dips or Caesar salad. She wants a sugar hit. I think it’s hereditary. Her mother, also an accomplished cook, preferred in her latter years to have a couple of slices of bread and jam for midday sustenance and could never be coaxed to have something nutritious.

Anyway, my mother’s recipe was for orange muffins. One she had gleaned some time ago from one of her biddy friends. I believe the original appeared in More Marvellous Muffins, by Simon & Alison Holst (Hyndman Publishing, 1997).

“These muffins are so easy to make. They freeze well. They are lovely and moist and taste yummy.”

I was tempted. I like a quiet house on a Sunday morning when the lads and their dad are sleeping in. That’s my muffin time, so I put Mum’s recipe to the test.

I didn’t have oranges but I did have some exceptional tangelos so I just weighed out 200g worth and we had lift off. When the male contingent rallied, the dozen quickly vanished.

Combining the skin, flesh and juice made for a well-flavoured product with a tender crumb. As the lady said, yummy. Oranges, tangelos, mandarins – you choose.

Tangelo Muffins

1-2 tangelos weighing 200g
1 cup sugar
1 large egg
1/2 cup milk
100g melted butter
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

Cut fruit into eighths. Weigh out 200g. Put sugar and tangelo segments into a food processor and process until finely chopped. Add egg, milk and melted butter and process again.

Measure dry ingredients into a bowl and tip in liquid mixture. Combine but don’t overmix. Spoon into agreased muffin pan and bake at 200C for 12-14 minutes.

 

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| ©2000-2013 Pat Churchill