This lunar new year my home is flooded with mandarin oranges... from J's business associates, suppliers, etc. Even after all the give-aways, we are still stuck with 2 small crate... and I now have to think how to bake off before it deteriorates to the point of no return!
Last year I thumbed thru my cookbooks for a suitable recipe but there ain't any. Strange. Then I realised that it is becos this cousin of orange ain't exactly common in the west. Rachel said what they get in the supermarket are canned.
Ok, so I improvised my own using the same old muffin recipe. Simple. Yet failproof. So far.
Step 1: I removed the rind and white pith. Segments are separated with all the albedo and membranes removed.
The is the most troublesome step.
200g Self Rising Flour, sifted
1/2 tsp baking soda
80g soft light brown sugar
100g grapeseed oil (or any veg oil that you have)
40g juice from mandarin oranges.
100g prepared mandarin oranges (see step 1)
- Preheat oven to 200C. Prepare muffin pan or cup.
- Sift the flour and baking soda together in a big mixing bowl.
Add brown sugar. Stir to combine well.
- Add the oil, buttermilk, Kahlua & banana essence in a measuring cup. Mix well
Make a well in the flour mixture and pour (3) into it.
- Stir briefly to moisten the mixture. It's ok for the mixture to be lumpy.
- Gently fold in the m.oranges.
- Spoon the mixture into the prepared pan/cup.
- Bake for 18~20 min until the skewer comes out clean when inserted into the muffin.
- Cool on the wire rack for 10min.
To be honest, the texture ain't quite what I expected. The crumbs is a bit too moist to a point of being watery. This was arising from the fact that I tried to use up the balance cake flour instead of AP or SR flour that gives better result. Perhaps a few minutes in the oven will solve the problem. Well... anyway...
Anyway, these were packed up for Sheen to bring to school tomorrow!
I love baking for kids - they never complain!