In a bowl, mix the eggs, sugar, seed oil, milk, orange zest, and orange juice, then add the flour and baking powder.
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.
Bake in a preheated fan oven at 170 degrees for about 25 minutes.
Remember the toothpick test: if there are no crumbs left, the vanilla and orange muffins are ready.
Muffin cups
Store in a dry place for up to 4 days
The muffins keep well in an airtight container for 3-4 days. Great to enjoy with orange juice or a cup of tea.
Italia
| Energy (kcal) | 209.8 |
| Carbohydrates (g) | 44.92 |
| of which sugars (g) | 20.79 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.48 |
| Protein (g) | 6.05 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.19 |
