Delicious citrus muffins with a cocoa crumble, perfect for breakfast or a tasty snack.
Blend half of the orange and lemon peel with the sugar in a chopper or food processor.
Add the eggs, sunflower oil, orange juice and lemon juice and continue blending.
Add the flour, icing sugar, baking powder and salt, and blend until you get a smooth, fluffy mixture.
Pour the batter into the prepared muffin cases and place in the fridge for about 30 minutes.
For the crumble, blend the sugar with the other half of the orange and lemon peels.
Add the flour, butter cut into pieces and cocoa, and blend until you get a crumbly mixture.
Sprinkle the crumble over the muffins.
Bake at 190°C for 15-20 minutes, checking doneness.
Once cool, you can dust with icing sugar, if desired.
Chopper or food processor
Muffin cases
Store in an airtight container for 2-3 days.
Perfect for breakfast or a snack, they can be customized with icing sugar.
Italia, Toscana
| Energy (kcal) | 227.58 |
| Carbohydrates (g) | 37.65 |
| of which sugars (g) | 22.62 |
| Fat (g) | 7.18 |
| of which saturates (g) | 3.7 |
| Protein (g) | 4.64 |
| Fibre (g) | 1.53 |
| Salt (g) | 0.19 |
