Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper muffin cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the ground almonds, sugar, flaked almonds and marzipan.Add the beaten eggs, yogurt, tangerine zest and oil, and stir until the mixture is jut combined. It doesn’t matter if the mixture looks a bit lumpy, don’t overmix or the muffins will turn out tough.
Divide the mixture between the cases and bake for 20-25 minutes, or until a skewer comes out clean. Mix the tangerine juice with a little icing sugar to make a glaze and spoon a little over each muffin.