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Almond, Mandarin, Pear & Poppy Muffins

by Annalisa Brown (follow)
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I recently found myself with a glut of old mandarins and half a pear in the corner of the fridge and being reluctant to throw them out decided to stew the fruit into a puree. I soon started toying with the idea of making a mandarin dessert of some sort. I came across hundreds of desserts but the majority were sorbets, jellies, cheesecakes and an assortment of none too appealing cakes.

I’ve never been a sweet tooth and will readily swap a dessert for another glass of wine and cheese. However, wanting to maintain my current health kick, I decided to amalgamate a couple of healthy desserts into one.

My Almond, Mandarin, Pear & Poppy Muffin was born. These muffins are a dieter’s dream. They are low in fat, low in sugar (in fact there is no refined sugar in the recipe), gluten free, dairy free and wheat free. I hope you enjoy these as much as I did creating this recipe (and eating these muffins). Even my sweet-toothed husband loves them.

Almond, Mandarin, Pear & Poppy Muffins are a dieter's dream.

Preparation Time: 10-mins
Cooking Time: 20-mins
Makes: 12 Muffins

2 Cups Natural Almonds
4 Mandarins
1/2 Pear
1/3 Cup Honey
1/4 Cup Poppy Seeds
1 Tablespoon Baking Powder
1 Tablespoon Apple Cider Vinegar
4 Eggs
Juice of Half an Orange

Peel and separate the mandarin segments. Chop the pear into pieces and add to a saucepan along with the mandarins.

Place mandarin segments and chopped pear into a saucepan and cover with water and orange juice.

Cover the fruit completely with water and add the juice of half an orange.

Bring the fruit and water to a boil and boil for an hour until all liquid has reduced. The fruit will be extremely soft and puree like in texture. Set aside and cool.

Finely blend the almonds in a food processor until you have almond meal.

Blend almonds in a food processor to make almond meal.

Add the honey, poppy seeds, baking powder, apple cider vinegar, eggs and pureed mandarins to the almond meal.

Add all ingredients together in a food processor.

Process all the ingredients until the mixture is smooth.

Process all ingredients until the muffin mixture is smooth.

Grease a muffin tray with a small amount of cooking oil spray.

Spoon the Almond and Mandarin mixture into the muffin tin and bake for 20 minutes in a pre-heated oven of 160 degrees.

Spoon the mixture into the muffin tin and bake for 20 minutes.

When cooked, remove from oven and allow the muffins to cool slightly. Muffins can be eaten warm or cold.

Muffins can be served plain or topped with coconut and vanilla flavoured yoghurt and mascarpone cream.

Almond, Mandarin, Pear & Poppy Muffin topped with a healthy mixture of yoghurt and mascarpone cream.

To make the topping, blend 3 tablespoons of low-fat natural yoghurt with 2 tablespoons of mascarpone cheese with a teaspoon of vanilla and coconut essence.

#Sugar Free
#Cup Cakes
#Afternoon Tea
#Picnic Food
I like this Recipe - 6
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