Ingredients
2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup vanilla yogurt1 large egg, room temperature, lightly beaten1/4 cup butter, melted2 tablespoons 2% milk1 cup diced peeled tangerine1 tablespoon grated tangerine zest
Preparation
In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack
