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Ingredients

2 1/2 cups (375g) self-raising flour
1/2 cup (110g) caster sugar
2 mandarins, rind finely grated, juiced
1 cup (250ml) buttermilk
1 Coles Brand Australian Free Range Egg
1/3 cup (80ml) rice bran oil
1 teaspoon vanilla extract
2 mandarins, extra, peeled, segments separated
300ml thickened cream
2 tablespoons icing sugar

Method

Step 1 Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
Step 2 Combine flour, caster sugar and mandarin rind in a large bowl. Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug. Pour the mandarin juice mixture into the flour mixture. Stir until just combined.
Step 3 Divide the mixture among the lined pans. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely.
Step 4 Place the mandarin segments, seam-side up, on a clean work surface. Use a sharp knife to cut the mandarin segments lengthways, being careful not to cut all the way through to create butterfly shapes. Whisk the cream and icing sugar in a medium bowl until soft peaks form. Spread each muffin with cream mixture and top with a mandarin butterfly.
Step 5

Mandarin butterfly muffins

How to make Mandarin butterfly muffins

Ingredients

Method