Tangerine Chocolate Muffins

Preheat the oven to 180 °C. Grease the cavities of a muffin pan or place paper cups inside. Drain the mandarins well and dust with 1 tbsp. flour. Save about 18 pieces (rather less) for garnish.

Put the flour in a large enough bowl and mix with the chocolate, baking powder, baking soda and orange zest. Mix the egg in another baking bowl. Add the sugar, vanilla sugar, oil and buttermilk and mix well.

Add the flour mixture to the egg mixture form and fold in briefly until the dry ingredients are wet. At the end, gently fold in the mandarins.

Fill the dough into the tray cavities. Garnish with a mandarin orange and sprinkle a few chocolate shavings over the dough (mix as you like). Bake in the oven (center, convection oven 160 °C) for 15-20 minutes (test with a stick). Rest the muffins in the tray for 5 min. and then remove from the ramekins.

Note Meike: Very juicy and fluffy, maybe do not dust flour over the tangerines. It can be just as quiet a few more tangerines in the dough. Due to the mandarins on top, the muffin falls a little bit together at this point. If this is undesirable, simply do not use tangerines for garnish.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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