These bite sized muffins use the whole mandarin (skin and all) and are quick, easy and totally delicious!
My neighbour and I have a strange kind of food exchange going on. We swap all kinds of homemade foods from cakes to chuntneys, liqueurs to left overs and pies to preserves. But that’s not all, we share our bounty of fresh food too, especially when we have been on fruit picking adventures. Recently, Luce got a bag of apples that I picked myself in Canberra and she returned the fruity favour with a bag of mandarins, the sweetest, juiciest mandarins I ever did taste.
Of course, I could have eaten the mandarins and eat some I did, they were just juicylicious! However, I felt compelled to bake at least just a few. I had dabbled with this recipe almost a year ago with a whole orange (which in case you’re wondering works just as well,) but the mandarins were just that little bit sweeter and dare I say, even yummier! 
Now you do need to use the whole mandarin in this recipe, skin and all, so choose organic if you can, wash the skin really well and make sure your fruit is seedless! You’ll notice you don’t need paper cases in this recipe, that way you get all the muffin in your mouth and not on the muffin paper and you can be kind to trees. Win, win! 
The best thing about this recipe is the enormo-yield you get from a relatively small number of ingredients. The fact that they’re freezer friendly, go great in a lunch box and are ...