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.