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© Meredith Corporation. All rights reserved. Used with permission.
(18 miniature muffins)
Preheat oven to 400°F. Lightly coat eighteen 1-3/4-inch muffin cups with cooking spray; set aside.
Stir together flour, baking powder, sugar and salt in a medium bowl. Combine milk, egg, oil and vanilla in a small bowl Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy). Fold in the tangerine sections.
Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.