Put the baking mix in a mixing bowl. Add the egg, milk and cooking oil. Mix everything with a whisk until a smooth batter is formed.
Divide batter evenly into ramekins using 2 tablespoons. Put the tray with the ramekins in the lower third into the oven. Bake for approx.
15 min. at 200°C. Remove the muffins from the tray and let them cool in the ramekins on a cooling rack. For the filling, drain the tangerines in a sieve.
Remove the muffins from the paper baking cups and cut a lid off each. Crumble the pastry lids in a bowl. Whip the cream with vanilla sugar and cream stiffener until stiff, then gently fold in the tangerines. Spread 1 scant tablespoon of the mandarin cream on each of the bottom muffin halves and top with the crumbs. Refrigerate the muffins until ready to serve.
