Tangerine Muffins Recipe

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Tangerine Muffins Recipe
Tangerine Muffins Recipe photo by Taste of Home
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Tangerine Muffins Recipe

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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 172 calories, 4g fat (0 saturated fat), 1mg cholesterol, 352mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fruit, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Tangerine Muffins in Country December/January 2000, p49

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Plane User ID: 200947 203378
Reviewed Jan. 11, 2012

"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."

MY REVIEW
nataliepooh User ID: 1727 26018
Reviewed Apr. 29, 2011

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

MY REVIEW
buffetfan User ID: 4035139 36959
Reviewed Mar. 27, 2010

"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!"

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