Necessary equipment: 12-cup muffin pan, parchment paper, paper cups
Ingredients
3 eggs (divided)
100 g (3.5 oz) unsalted butter, softened
170 g (6 oz) granulated sugar
350 g (12.3 oz) all-purpose flour, sifted
130 g (4.6 oz) whole milk
1 clementine (preferably organic), zested and juiced
1 lemon (preferably organic), zested
14 g (0.5 oz) baking powder
100 g (3.5 oz) candied orange peel, chopped
100 g (3.5 oz) raisins soaked in brandy
pearl sugar and almonds (if you like) for topping
Instructions
Turn oven to 300°F.
Squeeze liquid out of the raisins and discard it. Set raisins aside.
Divide yolks from egg whites.
In a bowl, mix sugar with softened butter and yolks. Add milk, tangerine zest and juice, lemon zest, candied orange pieces, raisins and mix well. Add baking powder and then add flour gradually, mixing until all is blended. If the mixture looks too thick, add 1 or 2 tablespoons of milk.
In a separate bowl whip egg whites to stiff peaks and then gently fold them into the mixture.
Cut parchment paper in twelve 6-inch squares.
Double-line each muffin mold with a baking cup first, and then with a paper square. With one hand push both papers down into the mold (the parchment paper will tend to slip out), with the other hand spoon some of the mixture inside the paper-lined mold, making sure you divide it it equally among all 12 molds.
Top with sugar pearls and almonds and bake for 35-45 minutes or until golden.
Recipe by Very EATalian at https://www.veryeatalian.com/panettone-muffins/