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Tangerine Muffins

 Tangerine Muffins
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.
12 ServingsPrep/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.
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,

2 of 2

Tangerine Muffins (continued)

Nutritional Facts: 4 gm fat, 1 gm fiber. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.