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Wheat & Gluten Free Mandarin & Quark Muffins 3 cups Simple Baking Mix
300g can mandarin segments, drained (you can substitute this for fresh mandarins if desired)
½ cup baby rice cereal
125g butter, melted
1 cup skim milk
200g pottle quarg
2 eggs
For extra flavour pour mandarin syrup on hot muffins - optional
MANDARIN SYRUP
¼ cup mandarin juice from can
¼ cup sugar
Preheat oven to 200°C (400°F/Gas 6). Line a 12 x ½ cup capacity muffin pan with muffin cases. In a large bowl combine Healtheries Baking Mix, baby rice cereal and mandarin segments and make a well in the centre. In another bowl whisk together the eggs, milk, butter and quark, pour into the well and gently mix with a metal spoon until the ingredients are just combined. Divide the batter among the muffin cases. Bake for 15-20 minutes or until the muffins are golden and risen. While the muffins are baking, prepare the mandarin syrup. Combine the sugar and mandarin juice in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil, reduce heat and simmer for 3-4 minutes. When muffins are cooked, use a metal skewer to pierce 4-5 holes in each muffins. Brush syrup over hot muffins. Stand for 5 minutes before removing from tins. Makes 12 muffins.
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