Oil a 12 hole cupcake pan or muffin pan

In a bowl, combine dry 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.

Using a #16 scooper, 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

Glaze: Mix ingredients. Drizzle over muffins