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Tangerine Cheesecake Muffins

Discover the perfect blend of creamy cheesecake and zesty tangerines in these irresistible Tangerine Cheesecake Muffins. Easy to make and perfect for any occasion.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 muffins
Calories: 190kcal
Cost: $10

Equipment

  • Silicone muffin tin
  • Mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Can opener

Ingredients

  • 200 g sour cream
  • 200 g cream cheese
  • 1 M egg
  • 100 g sugar
  • 200 g sweet condensed milk
  • 1 pack vanilla pudding powder
  • 1 tsp vanilla extract
  • 1 can tangerines drained weight: 175 g

Instructions

  • Preheat oven to 160°C (140°C for fan oven) and rinse the silicone muffin tin with cold water, leaving it wet.
  • In a large bowl, mix sour cream and cream cheese until well combined.
  • Add egg, condensed milk, vanilla pudding powder, vanilla extract, and sugar to the mixture and stir until smooth and creamy.
  • Divide the batter evenly into the muffin tin wells (about three-quarters full) and top with tangerine pieces, pressing them gently into the batter.
  • Bake for about 20 minutes until tops are set and slightly golden; cool completely in the tin before removing.

Notes

This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!

Nutrition

Calories: 190kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 140mg | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.5mg
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