Skip to main content
logo
Food Advertising by

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

    ReplyDelete
  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
  14. This comment has been removed by a blog administrator.

    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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo