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 muffin cups.
Bake at 180°C for about 15-20 minutes. Test with chopsticks and let cool. Spread cooled pudding on the cooled muffins and spread the tangerine wedges on top.
Serve the tangerine muffins.
Preparation Tip:
If you want to keep the tangerine muffins longer, pour a clear cake glaze over them.
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