Skip to main content

Mandarin Orange and Pear Muffins


These muffins are light and refreshing, thanks to the bold orange flavour and a sweet topping.  I topped the muffins with two pieces of  Mandarin orange and added a sprinkling of sugar to give them a crusty top.  The pears added a fruity flavour and provided a moist texture to the muffins as well.






Recipe for Pear and Mandarin Orange Muffins

Ingredients   
  • 9 oz plain flour
  • 4 oz caster sugar 
  • 2 eggs
  • 1/2 cup melted butter or Canola oil (I used melted butter)
  • 125 to 150 ml plain yoghurt
  • 1 tsp vanilla
  • 3/4 cup chopped pears
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • Mandarin orange
  • Sugar for sprinkling

Method
  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Add in the sugar and mix well.
  2. Lightly whisk the eggs, oil, yoghurt and vanilla and mix thoroughly.
  3. Pour the wet ingredients into the flour mixture, toss in the chopped pears, mix till just combined.
  4. Scoop the batter into the muffin pan.  Arrange 2 pieces of Mandarin orange on the surface and add a sprinkling of sugar.
  5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins.  Test with a skewer till it comes out clean.
  6. Let muffins cool in pan and serve warm.
  7. Yield : 12 Muffins





I'm linking this post to the 'Little Thumbs Up' event and the theme for August is 'Flour'
organised by
Zoe of  'Bake for Happy Kids', Doreen of  'My Little Favourite DIY' and hosted by
Diana Gale of   'Domestic Goddess Wannabe'

Comments

  1. Looks yummy. However when do you add in the chopped pears?

    ReplyDelete
    Replies
    1. Thanks for the alert, Veronica. I've edited the method....:))

      Delete
  2. Fruity muffins sounds so good for my breakfast!

    ReplyDelete
  3. Hi Cheah, I love the golden colour on top, look so pretty and yummy

    ReplyDelete
  4. They look so gorgeous golden brown and moist. Excellent, Cheah!

    ReplyDelete
  5. Oh Cheah , you are killing me here , mouth watering just looking at the screen , got to make these ;-D ~Nee~

    ReplyDelete
    Replies
    1. Its, easy peasy, Nee. Kids will love them!

      Delete
  6. What a fantastic summer recipe. These are mouth-watering.

    ReplyDelete
    Replies
    1. Thank you, Holly and nice of you to drop by!

      Delete
  7. Cheah, these muffins are very attractive!

    ReplyDelete
  8. These muffins look beautiful.. the color is very nice.

    ReplyDelete
  9. When you bake muffins that look like these, how do you stop yourself from eating them all??? love!!

    ReplyDelete
    Replies
    1. Ha, ha, you've said it right. I was the first to take a bite after it was slightly cooled!

      Delete
  10. Hi Cheah, this muffin is so irresistible and yummy. I am bookmarking this and just can't wait to give this a try. Thanks for sharing and regards :)

    ReplyDelete
    Replies
    1. Thank you. Do let me know after you've tried this!

      Delete
  11. Hi Cheah,

    Like the fact that these muffins are fully packed with nice, sweet and tangy fruits. Yum!

    Zoe

    ReplyDelete
  12. Hi Soke Hah, I love light and fluffy muffins. Will give this a try. Are you using canned mandarin oranges?

    ReplyDelete
  13. Wow~ Moist and fruity muffins! My mom will love this. (^_^)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…