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Ingredients
- 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)
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I'm cooking this todayRecipe's preparation
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/reverse
"Counter-clockwise operation" /speed 3.
7. Place mixture in patty pans and bake 15-20 minutes.
8. Serve warm or cold
Gluten Free Choc-orange Muffins
Tip
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!
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.
Thermomix Model
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Recipe is created for
TM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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