Ingredients
Method
- Preheat oven to 356º F (180° C). Line a muffin tray with cupcake or muffin liners. In a medium bowl, sift the flour and the cornstarch, baking powder and salt.
- Separate the eggs and place the whites in a large clean, dry bowl and the yolks in another large bowl.
- With an electric mixer or a hand whisk, beat the egg whites for 30 seconds until slightly fluffy, gradually add half of the sugar and continue beating for 2 more minutes until the whites turn foamy and soft peaks form.
- Separately, with the same mixer, beat the egg yolks with the rest of the sugar, the melted butter, the juice and the mandarin zest for 2 minutes until the mixture is fluffy and slightly lighter in color.
- Add in the flour mixture and beat for 30 seconds just until smooth.
- Finally, add the beaten egg whites in three additions, mixing with a rubber spatula carefully in a folding motion until fully integrated into the mixture.
- Pour the mixture into the muffin cups filling each one 3/4 of its capacity. Sprinkle a little sugar on top of each muffin if desired.
- Bake the muffins at 356º F (180° C) for 20 minutes until lightly browned and cooked.
- Remove the muffins from the oven and let them cool for at least 10 minutes. Decorate with powdered sugar or as desired.