| | Mandarin butterfly muffins
Mandarin butterfly muffins
Mandarin butterfly muffins 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
  2. Combine flour, caster sugar and mandarin rind in a large bowl. Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug. Pour the mandarin juice mixture into the flour mixture. Stir until just combined.
  3. Divide the mixture among the lined pans. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely.
  4. Place the mandarin segments, seam-side up, on a clean work surface. Use a sharp knife to cut the mandarin segments lengthways, being careful not to cut all the way through to create butterfly shapes. Whisk the cream and icing sugar in a medium bowl until soft peaks form. Spread each muffin with cream mixture and top with a mandarin butterfly.
Time for preparing:
20 min.


  • 2 1/2 cups (375g) self-raising flour
  • 1/2 cup (110g) caster sugar
  • 2 mandarins, rind finely grated, juiced
  • 1 cup (250ml) buttermilk
  • 1 Coles Brand Australian Free Range Egg
  • 1/3 cup (80ml) rice bran oil
  • 1 teaspoon vanilla extract
  • 2 mandarins, extra, peeled, segments separated
  • 300ml thickened cream
  • 2 tablespoons icing sugar