RCI-BR.003.0437.001
Wild Blueberry Mandarin Orange Muffins
Wild Blueberry Mandarin Orange Muffins from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 18 oz
- orange or vanilla extract1 Tbsp
- 1 1/2 lbs
- 1 oz
- 1/2 oz
- 1/4 tsp
- 12 oz
- 6 oz
- 6 oz
- 1 1/2 lbs
- 1/2 cup
- (1 cup) pecans4 ozchopped, (optional)
- 1 1/2 lbs
Method
1
Preheat oven to 375°F and line a muffin tin with paper liners or grease the cups thoroughly.
2
Whisk together cake flour, baking powder, baking soda, and salt in a large bowl; set aside.
3
In a separate bowl, whisk together brown sugar, granulated sugar, egg substitute, and orange or vanilla extract until combined.
4
Fold the yogurt and canola oil into the sugar mixture until just incorporated.
5
Gently fold the halved mandarin orange segments into the wet mixture, being careful not to break them apart.
6
Pour the wet ingredients into the dry ingredients and fold together until just combined; do not overmix.
7
Gently fold in the wild blueberries and chopped pecans (if using) until evenly distributed throughout the batter.
8
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
2 minutes
9
Bake at 375°F for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
24 minutes
10
Remove from the oven and cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool completely.