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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 greased muffin pan and bake at 200C for
12-14 minutes.
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