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Christmas Recipe: Mandarin Pastries with Cinnamon Essential Oil

Christmas Recipe: Mandarin Pastries with Cinnamon Essential Oil

Published: 12 January, 2024 | 3'

Cinnamon (Cinnamomum cassia) is an aromatic tree species belonging to the Lauraceae family. Cinnamon is obtained from the bark of its young branches, and it is widely used worldwide for its fragrance and spicy flavor. It originates from Sri Lanka and was a significant part of the medieval spice trade and even earlier in the Egyptian empire.

In the culinary world, cinnamon is one of the queens of the kitchen, especially in desserts, breads, coffees, teas, and smoothies. However, it also adds a aromatic touch and woody flavor to sauces for meat and poultry. Cinnamon has not only inspired cooking, but also writers, filmmakers, and composers, such as the popular Peruvian waltz composed by singer-songwriter Chabuca Granda, "La flor de la canela".

How is cinnamon oil obtained?

Cinnamon contains aromatic molecules, mainly terpenes (cinnamic acids, α-terpineol, linalool, β-pinene, etc.), in both its leaves and bark. The intense aroma of cinnamon comes mainly from the cinnamic terpenes.

In order to extract the oil correctly and ensure the essential oil's chemotype (identity), the steam distillation method is used to extract it from the branches and leaves.

This technique is one of the most commonly used because it guarantees the integrity of the plant's aromatic molecules. It uses steam that passes through the cinnamon leaves and branches, extracting microdroplets, which are then distilled and filtered.

The oil produced by this method ranges in color from yellow to brown, with a spicy, deep, and woody flavor.

Tips on using essential oil

Essential oils are mainly used in the food industry, cosmetics, and well-being for their aromas.

They can be used individually or combined with each other to create custom blends. There are different ways to enjoy their benefits: seasoning meals, through massage, in bathwater, through vaporization or inhalation, to fragrance rooms, or using compresses, among others.

It is important to note that their use is generally limited to a few drops, always diluted, and that the recommended usage indicated on the product label must be followed (some are of food quality and others of cosmetic quality).

It is key to choose oils that specify their chemotype, as this ensures quality and the identity of the plant species used for extraction.

Christmas Recipe: Mandarin Muffins

Who says no to dessert during the festive season? Well, hardly anyone!

Desserts are the specialty in which we invest the most time during the holidays, especially because we come up with different preparation methods, experiment with scents and flavors, and textures. In short, we want to delight the palate, both ours and that of the guests sitting at our table.

For this purpose, essential oils add that touch of distinction and innovation that you aspire to in order to be the best cook during these festivities.

That's why we want to share this delicious recipe for Mandarin Muffins, for which we will use MARNYS cinnamon essential oil. Enjoy!


  • 8 mandarins
  • 3 eggs
  • 150 grams of oat or wheat flour
  • 10 grams of baking powder
  • 30 ml of olive oil
  • 2 drops of MARNYS cinnamon essential oil
  • MARNYS Sucrasin sweetener to taste (keep in mind that cinnamon and mandarin already add a sweet touch to the recipe)
  • Grated zest of 1 mandarin
  • 1 ounce of 85% chocolate
  • 2 tablespoons of cornstarch


1. Start by pureeing 4 previously peeled mandarins for our muffins. They should be completely pureed.

2. Then, mix the pureed mandarins with 2 eggs, the sweetener, olive oil, MARNYS cinnamon essential oil, and mandarin zest.

3. In a bowl, sift the dry ingredients such as flour and baking powder.

4. Mix the dry ingredients with the wet ingredients.

5. Grease a baking mold with a little olive oil and pour the prepared mixture into it.

6. While the muffins are baking, make the mandarin cream. To do this, squeeze the remaining 4 mandarins and mix the juice with a little MARNYS sweetener.

7. Mix the mandarin juice with an egg and the two tablespoons of cornstarch, and place the mixture in a double boiler.

8. Keep stirring until the mixture thickens and becomes a cream that can be put into a pastry bag. (The trick is that if you lift the spoon and the mixture falls, it needs to cook for another 1 or 2 minutes).

9. Put the cream in a pastry bag and decorate your muffins.

10. I decided to add some chocolate medallions to the decoration. It's optional, but the taste of dark chocolate with mandarin is great.

Lucía Asín

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