Tangerine Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool.
• Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined.
• Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar.
• Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.

Steps:

• In a bowl, combine first 5 ingredients.
• In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
• Stir in tangerine and peel.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400 degrees for 18-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.

Steps:

• 1. In a bowl, combine the first 5 ingredients.
• 2. In a small bowl, combine the yogurt, egg, butter, and milk until smooth; stir into dry ingredients just until moistened.
• 3. Stir in tangerine and peel.
• 4. Fill greased or paper-lined muffin cups two-thirds full.
• 5. Bake at 400 degrees for 18-20 minutes.
• 6. Cool for 5 minutes before removing from pan to wire rack.

Steps:

• Preheat oven to 350°.
• Line muffin pan with paper liners.
• Whisk eggs and sugar.
• Add tangerine zest, oil, milk and yogurt. Mix well.
• Add flour and baking powder. Mix until well combined.
• Peel and cut the tangerines in half.
• Place tangerines cut side down in muffin pan.
• Pour batter over tangerines in muffin pan.
• Bake 30 minutes.
• Cool in pan 15 minutes.
• Enjoy!