Preheat the oven in static mode to 180°C.
Beat the eggs with the sugar and a pinch of salt using electric beaters until the mixture is pale and foamy.
Add the oil in a thin stream, continuing to beat, then incorporate the yogurt at room temperature.
Add the orange juice and grated zest, mixing well.
Sift the flour together with the baking powder and incorporate it into the mixture until you obtain a smooth batter.
Fill the muffin tins lined with paper cases or parchment paper with the batter.
Sprinkle the sliced almonds over the top of the muffins.
Bake in the preheated static oven at 180°C for about 25 minutes (check doneness with a toothpick).
Remove from the oven and, once cooled, dust with icing sugar before serving.
Electric beaters
Muffin tin
Paper cases or parchment paper
Grater
Mixing bowls
Stati Uniti d'America
| Energy (kcal) | 227.46 |
| Carbohydrates (g) | 44.31 |
| of which Sugars (g) | 16.53 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 1.17 |
| Protein (g) | 8.04 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.24 |
