Tangerine Yogurt Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 can tangerine (s)
- 200 g flour
- 3 teaspoon, heaped baking powder
- 125 g suar
- 1 packet vanilla sugar
- 1 packet lemon (s) - zest
- 100 g almond (s), round
- 1 egg (s)
- 50 ml milk
- 150 g yourt (3.5%)
- 3 tablespoon oil
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- First, grease and flour the 12-cup muffin baking sheet. Preheat the oven to top / bottom heat about 180 ° C, hot air about 160 ° C or gas level 2-3. Drain the mandarins well in a sieve.
- Mix flour with baking powder and sift into a mixing bowl. Add the remaining ingredients and use a hand mixer (beater) to briefly turn everything on the lowest, then on the highest speed for 2 minutes to a smooth dough. Finally fold in the tangerines. Spread the batter evenly in the recesses of the muffin baking sheet using 2 tablespoons. Put the tin on the wire rack in the lower third of the oven and bake for about 25 minutes.
- Let the muffins stand in the tin for another 10 minutes. Remove the pastries from the mold and let them cool on a wire rack.
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