These are a good way to use up a mixture of citrus fruit languishing in your fruit bowl. I find using paper cases takes the stress out of removing them from the tin and makes them more resilient to transport. This recipe removes the step of zesting and juicing the fruit by chopping the whole fruit in a food processor. Mini muffins freeze well and defrost very quickly. Makes about four dozen.
200g citrus fruit (lemons, limes, tangelos, grapefruit, oranges etc).
1 cup raw sugar (slightly less for sweeter fruit such as tangelos and oranges)
1 large egg
Half a cup of milk
Half a cup of oil (I use light olive oil)
300g self raising flour
Half a teaspoon of baking soda
Pre-heat the oven to 200 degress C. Cut the fruit, unpeeled, into chunks, removing any seeds. Place in a blender or food processor with the sugar and process to a slurry. Add the egg, milk and oil and pulse to mix. Sift the flour and baking soda into a large mixing bowl. Make a well in the middle of the flour and pour in the liquid ingredients. Fold together lightly until just combined. Quickly fill the muffin cups – they puff up so don’t overfill them. Bake for 10 – 15 minutes. Press the tops gently to see if they’re cooked. Remove from the oven and allow to cool for a few minutes before moving them to a cooling rack.
