These muffins are extremely easy to make and don’t take much time to prepare. They smell wonderful thanks to the tangerines. Serve them with an afternoon cup of tea or for breakfast.
1 cup flour, self-raising
½ tsp baking soda
½ cup almonds, ground
¾ cup sugar
½ cup almonds, flaked
½ cup marzipan, chopped into small pieces
2 eggs, beaten
¾ cup yogurt
Zest from 4 tangerines
½ cup rapeseed oil
Icing sugar for the glaze
Juice from 2 tangerines
Preheat the oven to 390 degrees Fahrenheit.
Place muffin cups into each hole of the12-hole muffin pan.
In a large bowl, mix in the flour, baking soda, sugar, ground and flaked almonds and marzipan.
Add the yogurt, eggs, oil and tangerine zest. Stir until just combined. Make sure you don’t over mix it because the muffins will become a bit though.
Fill the muffin cups with the mixture and bake for about 20-25 minutes. Check with a toothpick.
To make the glaze mix the tangerine juice with a little icing sugar and spoon this mixture over each muffin.