3tbsp/45ml coconut creamor the fat from a can of coconut milk
1c/235ml coconut milkfull fat
1tsp/5g mandarin zestoptional
2-3mandarinssliced in 1/8th in rounds (total of 12 rounds)
Raw or demerara sugaroptional
Preheat oven to 350F. Grease a ½ c muffin tin and powder with rice flour or cornstarch so that all surfaces are covered. Make as much of a mess as you need to ensure that there are no exposed points.
Combine all dry ingredients in a bowl, mixing to distribute spices and baking powder.
Make a well in the center and add all wet ingredients (except the sliced mandarins). With a heavy spatula or wooden spoon mix wet ingredients, slowing incorporating some of the flour.
When wet ingredients are blended, mix more heavily to incorporate all dry ingredients.* Do not leave any lumps. These are not like muffins – you do not need to worry about making them tough by over mixing.
Evenly fill 12 muffin cups (should be about ¼”-1/2” from the top). Place one mandarin slice on each cake. Sprinkle with ½ tsp of raw sugar if desired.
Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean.
Allow to cool most of the way in the pan before removing and cooling further. Try not to eat them until they are at most lukewarm for optimum chewiness.
*This can all be done with electric beaters or a stand mixer if that works better for you.