Sponge Cakes with Quince and Tangerine Zest

I think that everyone knows the recipe for charlotte because it is with her that many people often begin acquaintance with baking. These small muffins are practically the same charlotte, they are also made from biscuit dough, but instead of apples, quince pieces and tangerine zest are added to the dough. It turns out very aromatic, tasty, and unusual!

Ingredients

Quince – 1 pc.
Eggs – 3 pcs.
Wheat flour – 80 g + for sprinkling the molds
Sugar – 70 g
Soda – 1 teaspoon
Vinegar – 3/4 tbsp
Mandarin – 1 pc.
Butter or vegetable oil – for lubricating molds

Directions

We prepare all the necessary products for biscuit muffins with quince and tangerine zest.
Wash quince and cut into cubes. Cut off the zest from the tangerine in strips, being careful not to touch the white part.
We put the quince cubes in a saucepan, fill with water so that it only covers them. Add a tablespoon of sugar from the total to the quince. We put the pan on the stove. Heat until sugar dissolves.
Add the tangerine zest to the saucepan and steam under the lid for about 5 minutes. Then drain the water.
We turn on the oven to heat up to 180 degrees.
Beat eggs with sugar until fluffy with a mixer.
Sift flour into the whipped mass and add vinegar slaked soda. Gently mix all the dough ingredients with a spatula.
We immediately lay out the dough into molds. It is best to use silicone molds for baking such cupcakes from biscuit dough, so that later the cupcakes are easier to get out, but I had tin ones, and they must be well greased with vegetable or butter, and then sprinkled with flour. Put quince pieces with tangerine zest on top of the dough. We send the forms with the dough into an oven preheated to 180 degrees. We bake muffins with quince and tangerine zest for about 20 minutes.
As soon as the biscuit muffins rise and brown, we take them out of the oven. Let the cupcakes cool.
We free the quince muffins from the molds and you can treat your family.

Enjoy your meal!

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