TANGERINE RECIPIES RECIPES

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TANGERINE PUCKERS RECIPE | EATINGWELL



Tangerine Puckers Recipe | EatingWell image

These mini tangerine muffins are just the right size for snacking. Each one has less than 50 calories and only 1 gram of fat.

Provided by Diabetic Living Magazine

Categories     Diabetic Muffin Recipes

Total Time 30 minutes

Number Of Ingredients 10

1 Nonstick cooking spray
1 cup all-purpose flour
1?½ teaspoons baking powder
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
¼ teaspoon salt
½ cup fat-free milk
2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
1 tablespoon cooking oil
1 teaspoon vanilla
½ cup fresh tangerine sections (2 to 3 tangerines), coarsely chopped

Steps:

  • Preheat oven to 400 degrees F. Lightly coat eighteen 1 3/4-inch muffin cups with nonstick cooking spray; set aside.
  • In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. 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.

Nutrition Facts : Calories 43.3 calories, CarbohydrateContent 7.6 g, CholesterolContent 0.1 mg, FatContent 0.8 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 58.7 mg, SugarContent 2.2 g

TANGERINE MARMALADE RECIPE | MARTHA STEWART



Tangerine Marmalade Recipe | Martha Stewart image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 1 hours 35 minutes

Prep Time 45 minutes

Yield Makes 5 cups

Number Of Ingredients 2

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

  • Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
  • Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, FiberContent 1 g

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