Preheat your oven to 180 ºC and spray a muffin pan with some non-stick spray.
In a blender, add the oil and sugar, and blend well for a minute. Add the mandarins (quartered and seeded), and keep blending until you get a smooth batter, and there are no chunks of fruit. Add the eggs and vanilla essence. Keep blending for 2 more minutes.
Pour the mix into a big bowl and using a spatula, fold in the flour and salt.
Using an ice cream scoop or a regular spoon, pour the mix into the muffin pan, filling them up about 3/4.
Bake for 18-20 minutes, until they are golden brown. If you insert a toothpick in the middle and it comes out clean, remove them from the oven.
Let them cool completely before covering them with the chocolate ganache.
Dark Chocolate Ganache (optional):
In a mid-size saucepan, heat the cream at medium heat until it simmers.
Once it simmers, pour over the chocolate in the medium bowl, without stirring. Let it rest for a few minutes.
After a few minutes, using a fork or spoon, mix until you get an even consistency.
Let it rest to room temperature.
Pour the desired quantity over the muffins.
BAKING: Time in the oven depends on the size of the muffin pan. If you use a smaller size, bake them for around 12-15 minutes.
STORAGE: Store in an air-tight container for 3-4 days at room temperature, or freeze them for even a month.
Whole Mandarin Muffins with Chocolate Ganache https://www.encasacookingspace.com/whole-mandarin-muffins-with-chocolate-ganache/