As I had recently clicked on a link from the Down to Earth Forums to a site featuring these very delicious looking Lemon Curd Filled Muffins and as we have a tree full of mandarins, I wondered if I could replace both the oranges in Rhonda's muffins with mandarins and add mandarin curd instead of the lemon curd.
Our mandarins are really, really small this year and very dry so I picked more than the recipe called for to get the required amount of juice but probably went a bit overboard with the amount of skin I used and will cut that back the next time if I happen to make these again.
- 3 large eggs
- 6 or so Mandarins
- 1/2 cup Dextrose
- 4 tablespoons unsalted butter at room temperature, cut into small pieces
You can find the original recipe and the instructions here . This made one 170gram mustard jar as well as one 380gram vegemite jar. I know the photos aren't that wonderful but I was in a bit of a tizz trying to get this made with all the distractions I had that day and there was no time for making things look 'food blog worthy' if you get my drift. There was a bit more curd in that jar on the right when it was cooked but it was lunch time by then and.....;-)
So...after the curd was made and cooled and mum's taxi had come home once again, I made the mandarin muffins using Rhonda's Whole Orange Muffins recipe and replaced the sugar with dextrose and one cup of white flour with a cup of wholemeal flour.
Recipe:
The recipe uses one washed orange cut into quarters but I added a few mandarins as ours were small and dry as I mentioned
I juiced enough mandarins to produce 80 mls of juice as that was how much one of our oranges made
2 medium eggs
1/2 cup melted butter
1/2 cup dextrose
1 cup Plain flour and one cup SR flour ~sifted
1 teaspoon baking powder
Method:
Turn the oven onto 180C
Place the mandarins and juice in a food processor until mashed
Add the butter, eggs and dextrose and process again for a minute or so
Pour the mixture into the bowl containing the flour and baking powder and gently mix it into the flour until just combined but don't over mix.
Add the batter to a muffin tin. As I was adding the mandarin curd to each muffin as in this recipe which said to fill each muffin hole half way then add 1/2 Tablespoon curd, press it gently into the batter then top it with extra batter I did that.
Cook until cooked through and golden brown
The verdict? The muffins themselves were very nice even though I ate the first one when it was just out of the oven, still red hot and nearly burnt my mouth, I would stick to the original Lemon Curd Filled Muffins if you want to add the curd to the middle although you could probably replace the lemon curd with mandarin curd. The curd in mine seemed to get absorbed into the batter although you can see a little of it in the photo. The recipes are quite different but it was worth experimenting and they were all eaten within 24 hours anyway so they must have tasted alright. I was happy with the muffins so will cook them again minus the curd.
While writing about recent experiments...
...the 6 weeks of curing time for the Violet Soap is just about up and I tried it out the other day and it lathers up beautifully so it looks like that was a success although it did lose the lavender scent as I didn't use enough essential oil obviously.
Also the Nettle Soap has lost a little of its colour as I expected but thankfully the dreadful smell has gone which was the interaction of the nettle with the lye. I will take a photo of the soap when the six weeks is up as I think a few readers were interested.
I was cutting up a red cabbage today and wondered if I could get pink soap if I boiled it up using the Harvesting Colour method Costa used on Gardening Australia. You might be able to download the video here if you are interested in having a look after reading the factsheet. On second thought though, perhaps I will give it a miss as I don't think the menfolk will like smelling like a cabbage after their showers ;-)
It has started raining here and has turned cold once again so I am off to rug up a little. Have a great weekend everyone.
Your are very adventurous with your soap - the only colour I have successfully is using a little turmeric - a lovely golden brown results. Your violet soap looks a real treat.
ReplyDeletePhil, I have never used turmeric. I might try adding some coffee grounds some time when I can get someone to keep some for me.
DeleteThanks for this Chel. They look yummy and I'm always after new sugar-free recipes. I've made the lemon curd before and it was a big hit with hubby so might have a go at the lemon curd muffins. I've been away for a while, so am enjoying catching up on your blog.
ReplyDeleteGlad you had a good time apart from dealing with the doggy, Hutchy. The mandarin curd is quite lovely and I imagine lemon curd would be as delicious.
DeleteYum yum Nanna Chel. I still have mandarins left so this is something else I could try.
ReplyDeleteLoving your soap too!
xTania
It won't use up many of your mandarins, Tania. However, little by little you will get through them. Ours really haven't done well this year which isn't surprising seeing as they never get fed or watered. So slack eh?
DeleteSo adventurous. Your cooking is better than half the nation (those that dont watch masterchef) so i wouldnt be worried. If you are cooking from scratch and not a packet then kudos to you. Your men certainly dont starve, in fact they are spoilt.
ReplyDeleteLynda, no the men don't starve....that's for sure ;-)
DeleteThese sound and look delicious!
ReplyDeleteThe muffins are quick and easy to make, Zena. The curd takes a bit more time as you have to continually stir it but the result is worth it.
DeleteChel, my mum didn't like cooking and only knew the most basic of basics, so she left me to my own devices in the kitchen, when I was young. Most of what I learnt early on was self taught and a bit later on through high school home economics.
ReplyDeleteSherri, I was wondering where you were and if you were okay so it is nice to hear from you again. I didn't do home economics at school as we had a choice between doing a commercial course, home economics and science. I chose the commercial course and learned shorthand, typing and bookkeeping but probably would have learned more life skills if I had chosen home economics. Mind you, that was back in the early 1960s :-)
DeleteWhat good experiments! I have wondered about using mandarins instead of oranges. The nearest thing I have tried is half lemons and half oranges in lemon butter as that's what Inhad. It was nice!
ReplyDeleteI am getting closer to soap making... decide to start saving moulds. I love yours! xxxx
Hope you get into soap making soon, Annabel. The moulds at the $2 shops don't cost much but the ones I used for the nettle soap are more expensive as I bought them from a soap supplies place online.
DeleteMy mandarins were small and not very juicy this year too, Chel - It must have been the lack of rain we had.
ReplyDeleteThanks for the update on the nettle soap smell and how the colour is going. I am infusing a small amount of olive oil with lots and lots of calendula petals hoping that if I use it in my next batch of soap making it will result in a nice orange tinge.
Blinky, I still couldn't get the real yellowy/orange look I wanted from just the calendulas so I made a batch with Carotino oil as recommended by one of the forum members who makes soap a lot and that gave the soap a lovely colour. However, usually the calendula infused oil helps the soap to take on a light yellow look. I also add the petals used when infusing and don't strain the oil.
DeleteYou have been so busy and the food looks so good. I love the little soaps, they look great. Have a wonderful day.
ReplyDeleteThanks Monique. The violet soap is lovely to use and lathers up really well. It was worth the effort of infusing the oil with violet flowers and leaves.
ReplyDelete