Tangerine Muffins
For the tangerine muffins, cook a pudding with 1/4 l milk, cornflour and sweetener. Cover with plastic wrap so it doesn’t get a skin and refrigerate. Drain the tangerines, reserving the juice. Mix flour and baking powder. Prepare a batter with the eggs, 4 tablespoons of tangerine juice, sprinkle sweetener and flour and fill into … Read more