Biscuit muffins with quince and tangerine zest

Biscuit muffins with quince and tangerine zest

Ingredients

• Quince - 1 pc.
• Eggs - 3 pcs.
• Wheat flour - 80 g + for sprinkling molds
• Sugar - 70 g
• Soda - 1 teaspoon
• Vinegar - 3/4 tbsp. spoons
• Mandarin - 1 pc.
• Butter or vegetable oil - for greasing molds

Directions

1. Wash quince and cut into cubes. Cut the zest from the mandarin in strips, trying not to touch the white part.
2. We put the quince cubes in a saucepan, fill with water so that it only covers them. Add to the quince a tablespoon of sugar from the total amount. We put the pot on the stove. Heat until sugar dissolves.
3. Add tangerine zest to the pan and steam under the lid for about 5 minutes. After that, drain the water.
4. Turn on the oven to heat up to 180 degrees.
5. Beat eggs with sugar until fluffy with a mixer.
6. Sift the flour into the whipped mass and add the soda slaked with vinegar. Gently mix all the dough ingredients with a spatula.
7. Immediately spread the dough into molds. It is best to use silicone molds for baking such cupcakes from biscuit dough, so that later it is easier to get the cupcakes, but I had tin ones, and they must be well greased with vegetable or butter, and then sprinkled with flour. On top of the dough lay out pieces of quince with tangerine zest. We send the forms with the dough to the oven preheated to 180 degrees. We bake muffins with quince and tangerine zest for about 20 minutes.
8. Once the biscuit cupcakes have risen and browned, take them out of the oven. Let the cupcakes cool.
9. We free muffins with quince from molds and you can treat your family.
10. Happy tea!