Not everyone has a huge kitchen with a big sink or a dishwasher, some of us have tiny kitchens with small sinks and hate the thought of washing dishes, which is why a recipe like this is a godsend.
Basically, you cut some fruit (tangerines or mandarin oranges, in this case), remove the seeds, put it in the food processor along with sugar, oil, flour and eggs, push the button for a little while, pour it in a pan, bake it and voilá, all you have is the food processor bowl to clean (and the pan, but that happens AFTER you eat some muffins, so it doesn´t hurt as much.)
No need to be afraid of the use of the whole peel, it´s very soft anyway and it can even be done with oranges or lemons (but I´m working on the lemon version, but I need to get it just perfect before I post it here because the amounts change quite a bit, though I can say that I think I like it even better with lemon.)
But in the meantime, give this one a try, be it in a cake pan or muffin pans, as I´m sure it´ll become one of the staples in your house.
Medium sized tangerines, 2
Sugar, 2 cups
Corn oil, 1 cup (any other neutral oil works fine)
Vanilla extract, 1 teaspoon
Self-rising flour, 3 cups
Yields around 12 muffins.
1. Cut the tangerines into quarters (without peeling them) and remove the seeds. Put them in the bowl of your food processor or blender.
2. Add the sugar and the oil. Process until smooth.
3. Add the eggs and pulse a few times until smooth.
4. Lastly, add the flour and pulse a few times to incorporate, but make sure not to overwork the batter.
5. Pour into a floured and buttered muffin pan (or use a baking spray like I do).
6. Bake in a preheated 350°F (180°C) oven for 15-20 minutes, until you insert a knife in the middle and it comes out clean.
You can glaze them with a mixture of lemon juice and powdered sugar like I usually do or eat them plain.