Sofficissimi al mandarino Tangerine Muffins

Una buona colazione o una dolce merenda, scegliete voi quando gustare questi buonissimi dolcetti al mandarino!

English version below

Per realizzarli vi occorreranno: 240g di zucchero a velo, 200g di olio di semi, 180g di uova, 150g di latte intero, 150g di farina di mandorle, 120g di farina 00, 75g di fecola, 10g di lievito per dolci, la buccia grattugiata di 3 mandarini ed un pizzico di sale; per i mandarini caramellati 100g di zucchero, il succo di 6 mandarini e 2 mandarini.

Si comincia con il montare le uova con lo zucchero a velo; si unisce poi la scorza dei mandarini finemente grattugiata e si alternano i restanti liquidi (olio e latte) con le polveri solide: la farina e la fecola setacciate con il lievito ed un pizzico di sale e la farina di mandorle.

Il composto ottenuto, piuttosto fluido, va versato  in uno stampo per muffins in acciaio antiaderente precedentemente imburrato e si cuoce in forno a 160° per 25-30'. 

Per realizzare la decorazione di mandarini caramellati occorre portare ad ebollizione 100g di zucchero con il succo di 6 mandarini; vanno poi aggiunti 2 mandarini tagliati in ottavi e privati dei semi, cuocendo a fiamma bassa per circa 10' e facendoli poi raffreddare immersi nello sciroppo.

Tangerine Muffins

Ingredients

8 ounces (240 grams) confectioners' sugar

7 ounces (200 grams) vegetable oil

6 ounces (180 grams) eggs

5 ounces (150 grams) whole milk

5 ounces (150 grams) almond flour

4 ounces (120 grams) all-purpose flour

3 ounces (75 grams) cornstarch

2 teaspoons baking powder

Finely grated zest of 3 tangerines

Pinch of salt

For the caramelized tangerines

4 ounces (100 grams) sugar

Juice of 6 tangerines

2 tangerines, peeled and seeded, cut into eighths

Instructions

Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 12-cup muffin tin.

In a large bowl, cream together the confectioners' sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the tangerine zest.

In a separate bowl, whisk together the milk, almond flour, all-purpose flour, cornstarch, baking powder, and salt. Add to the wet ingredients alternately with the dry ingredients, beginning and ending with the dry ingredients.

Pour the batter into the prepared muffin tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

To make the caramelized tangerines, bring the sugar and tangerine juice to a boil in a saucepan over medium heat. Reduce heat to low and simmer for 10 minutes, or until the syrup has thickened. Add the tangerine slices and cook for an additional 5 minutes, or until softened. Remove from heat and let cool in the syrup.

To serve, top the muffins with the caramelized tangerines.

Notes

This recipe is for 12 muffins. To make a larger batch, simply double the ingredients.

For a more intense tangerine flavor, use the zest of 4 tangerines.

To make the muffins ahead of time, bake them as directed and let them cool completely. Store them in an airtight container at room temperature for up to 3 days.

To reheat the muffins, place them on a baking sheet and bake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.