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Choc-Mandarin Gluten Free Muffins



24 portion(s)

  • 2 mandarins, (rind & 85g juice)
  • 200 g Greek yoghurt, (the thick part)
  • 80 g flavourless oil
  • 150 g Milk
  • 2 eggs
  • 250 g Gluten free plain flour
  • 10 g Gluten Free Baking Powder
  • 70 g Rapadura Sugar
  • 200 g Dark chocolate drops, (I used an Old Gold dark choc&roasted almond block)

Recipe's preparation

    Gluten Free Choc-orange Muffins
  1. 1.  Line muffin/cup cake trays and pre-heat oven to 180 degrees celcius (160 fan forced). 

    2. If using a block of chocolate, chop chocolate on speed 8 for 3 seconds or until in small chunks. Set aside. 

    3. Slice rind (trying to miss the white pith) from mandarins and grate 20-30 seconds/speed 9. Set aside.

    4.  To bowl add juice of the mandarins, greek yoghurt,  oil, milk and eggs. Mix 30 seconds/speed 4. Scrape down sides.

    5.  Then add to bowl orange rind, flour, baking powder and rapadura sugar. combine all ingredients 30 seconds/speed 4. Scrape down sides and repeat 10 seconds/speed 6. 

    6.  Add to bowl chocolate and combine to mixture 10 seconds/reverseCounter-clockwise operation/speed 3.

    7.  Place mixture in patty pans and bake 15-20 minutes. 

    8.  Serve warm or cold


Accessories you need



I filled a 12 x cupcake tin (large cupcakes wrappers!) AND  a 6 x cupcake tin. So 18 all together. Or you could do 24 cupcakes on the smaller side...they might cook quicker! tmrc_emoticons.) 


My mandarins were particularly juicy! If you don't have juicy mandarins, you could sub an orange? 


For the gluten free flour, I use Quirky Cooking's recipe...and store in a container in the freezer door until I need it. 

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