Summary

Ingredients

• 2 cans tangerine (s) (175 g each)
• 230 g flour
• 120 g desiccated coconut
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 1 egg (s)
• 120 g suar, brown
• 1 packet bourbon vanilla sugar
• 80 ml vegetable oil
• 125 g natural yourt or vanilla yourt
• 250 g mascarpone
• 40 g powdered suar

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Instructions

1. Drain the mandarins well in a sieve, collecting the juice, and set aside 14 wedges for the glaze. Cut the remaining mandarins a little smaller.
2. Mix the dry ingredients (flour, baking powder, baking soda and 60 g desiccated coconut) in a bowl. In another bowl, crack open the egg and whisk gently. One after the other, add sugar, vanilla sugar, oil, yoghurt, 125 g mascarpone and approx. 30 ml mandarin juice and stir briefly.
3. Now mix in the dry ingredients (stir only until the dry ingredients are moist!) And finally fold in the sliced mandarins. Depending on the consistency of the dough, add 1 - 2 tablespoons of tangerine juice.
4. Preheat the oven to 160 ° C (convection). Line the muffin tin with paper liners and fill in the muffin batter - the batter is enough for 12-14 muffins. I prefer to make them a little smaller, otherwise they are very difficult to remove from the muffin tin (unfortunately they break very quickly).
5. Bake the muffins for about 20-25 minutes on the middle rack (depends on the oven and the actual muffin size). Afterwards, please let the muffins rest for about 10 minutes before carefully removing them from the muffin tin.
6. For the glaze, stir together the remaining 125 g mascarpone, 60 g desiccated coconut, approx. 5 tablespoons mandarin juice and the powdered sugar. Spread evenly over the completely cooled muffins. Garnish each muffin with a tangerine.
7. Tip: I have also used white chocolate as a glaze, it also tastes very tasty.