Recipe by Foodiecooklab
Soft, fragrant orange muffins, perfect for breakfast or a snack. Very easy to make and perfect for adults and children alike!
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Preheat the oven in static mode to 180°C.
Step 2 of 9: Beat the eggs with the sugar and a pinch of salt using electric beaters until the mixture is pale and foamy.
Step 3 of 9: Add the oil in a thin stream, continuing to beat, then incorporate the yogurt at room temperature.
Step 4 of 9: Add the orange juice and grated zest, mixing well.
Step 5 of 9: Sift the flour together with the baking powder and incorporate it into the mixture until you obtain a smooth batter.
Step 6 of 9: Fill the muffin tins lined with paper cases or parchment paper with the batter.
Step 7 of 9: Sprinkle the sliced almonds over the top of the muffins.
Step 8 of 9: Bake in the preheated static oven at 180°C for about 25 minutes (check doneness with a toothpick).
Step 9 of 9: Remove from the oven and, once cooled, dust with icing sugar before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving47 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 445 kJ106 kcal | 952 kJ227 kcal |
| Fat | 1.41 g | 3.02 g |
| of which saturated fatty acids | 0.55 g | 1.17 g |
| Carbohydrates | 20.71 g | 44.31 g |
| of which sugars | 7.73 g | 16.53 g |
| Fibre | 0.4 g | 0.86 g |
| Protein | 3.76 g | 8.04 g |
| Salt | 0.11 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
