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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. —Margaret Yerkes, New Port Richey, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vanilla yogurt
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup butter, melted
  • 2 tablespoons 2% milk
  • 1 cup diced peeled tangerine
  • 1 tablespoon grated tangerine zest

Directions

  • In a bowl, combine the 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 zest.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack
Nutrition 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.

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Reviews

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Average Rating:
  • vikumar
    Mar 16, 2018

    Good

  • Plane
    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.

  • nataliepooh
    Apr 29, 2011

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

  • buffetfan
    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!

  • momfish
    Mar 27, 2010

    No comment left