Summary

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

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Instructions

1. 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.
2. 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.
3. 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.