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Tangerine Muffins Recipe

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Here's a recipe that represents our state and region. We've lived in Florida since we retired in 1980. Before that, we lived in Alaska.

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Tangerine Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) vanilla yogurt
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

Directions

In a bowl, combine the first five 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° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.

Nutritional Facts One muffin (prepared with fat-free yogurt, egg substitute, margarine and skim milk) equals 172 calories, 352 mg sodium, trace cholesterol, 30 gm carbohydrate, 4 gm protein, 4 gm fat, 1 gm fiber. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Tangerine Muffins in Country December/January 2000, p49

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Tangerine Muffins (3)

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Reviewed on Jan. 11, 2012 by Plane

Thank you for having your recipe search available. Our tangerine tree has many again this year. I tried the muffins last night. They were wonderful. It did take time to prepare the 1 cup of pieces but was worth it. I did not have yogurrt on hand, used sour creeam instead. I used my stoneware muffin pan greased with solid shortening.

Reviewed on Apr. 29, 2011 by nataliepooh

These were delicious! I didn't have egg substitute, so I just used 1 whole egg. My family loved them!

Reviewed on Mar. 27, 2010 by buffetfan

We have a tangerine tree that always gives us WAY TOO MANY tangerines. We can never use/eat/finish/give away all of them. This will be a nice thing to make and give with some tangerines and the recipe next season. Can't wait!