Mandarin and Banana Muffins
Serves: tastes for class of 36
Makes 36 mini cakes
Equipment needed
food processor
chopping board
knife
grater
juicer
scraper
large and medium mixing bowls
measuring spoons
measuring cups
3 X 12 mini muffin trays
36 small paper patty pans
2 metal
spoons
cooling rack
4 serving plates
Ingredients
2 ripe bananas
2 large mandarins
2 eggs
1/2 teaspoon salt
1/2 cup packed brown sugar
½ cup white sugar
1/2 cup oil
1 1/2 cups SR self raising flour
1 cup icing sugar
½ mandarin
Special Note
We are using some very sour mandarins
and ripe bananas that were given to us.
This is a good way to make use of them.
What to do
1. Preheat the oven to 180 C.
2. Put paper patty pans into each muffin tray.
3. Peel the bananas and place in food processor.
4. Cut mandarins in half around the middle and use small knife to remove any pips. Place
mandarin, including skin, in processor. Process banana and mandarin until pureed and smooth.
5. Measure brown sugar and white sugar and add to mixing bowl.
6. Measure and add the oil and salt. Mix well.
7. Add the eggs and mix well.
8. Add the pureed banana/mandarin to the bowl.
9. Measure and add the self raising flour and mix well.
10. Using 2 metal spoons, 2/3 fill each patty pan.
11. Put trays into the oven to bake for about 20 minutes. Cakes should be brown and firm to
touch when done.
12. Remove from oven and place on cooling rack.
13. Allow to cool.
14. Juice the half mandarin.
15. Put icing sugar in medium bowl and and add enough mandarin juice to make a smooth icing
for the cakes.
16. When cakes are cool, drop about a level teaspoon of icing on top of each.