Delicious vanilla muffins with a touch of orange, perfect for breakfast or a snack.
Step 1 of 4: In a bowl, mix the eggs, sugar, seed oil, milk, orange zest, and orange juice, then add the flour and baking powder.
Step 2 of 4: Keep mixing until you get a smooth batter. Place the paper liners in a muffin tin and pour about 2 tablespoons of batter into each, filling 2/3 of the liner.
Step 3 of 4: Bake in a preheated fan oven at 170 degrees for about 25 minutes.
Step 4 of 4: Remember the toothpick test: if there are no crumbs left, the vanilla and orange muffins are ready.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving147 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,289 kJ308 kcal | 878 kJ210 kcal |
| Fat | 2.19 g | 1.49 g |
| of which saturated fatty acids | 0.7 g | 0.48 g |
| Carbohydrates | 65.97 g | 44.93 g |
| of which sugars | 30.53 g | 20.79 g |
| Fibre | 1.66 g | 1.13 g |
| Protein | 8.87 g | 6.04 g |
| Salt | 0.29 g | 0.2 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. If you notice anything unusual, write to us at info@foodiecooklab.it.
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