Ingredients
- Edible orange (juice)
1unit1unit - Edible lemon (juice)
1unit1unit - Orange and lemon peels
1unit1unit - Eggs
4unit4unit - Sugar
150g150g - Powdered sugar
50g50g - Sunflower oil
220g220g - All-purpose flour
230g230g - Baking powder
1unit1unit - Salt
1unit1unit - Cocoa crumble
- Orange and lemon peels
1unit1unit - Brown sugar
100g100g - All-purpose flour
100g100g - Cold butter
100g100g - Unsweetened cocoa
25g25g
Preparation
- STEP 1 OF 9
Blend half of the orange and lemon peels with the sugar in a food processor or blender.
- STEP 2 OF 9
Add the eggs, sunflower oil, orange and lemon juice, and continue blending.
- STEP 3 OF 9
Combine the flour, powdered sugar, baking powder, and salt, and blend until you get a smooth and fluffy mixture.
- STEP 4 OF 9
Pour the mixture into prepared muffin cups and refrigerate for about 30 minutes.
- STEP 5 OF 9
For the crumble, blend the sugar with the other half of the orange and lemon peels.
- STEP 6 OF 9
Add the flour, butter pieces, and cocoa, and blend until you get a crumbly mixture.
- STEP 7 OF 9
Sprinkle the crumble over the surface of the muffins.
- STEP 8 OF 9
Bake at 190°C for 15-20 minutes, checking for doneness.
- STEP 9 OF 9
Once cooled, you can sprinkle with powdered sugar if desired.
Suggestions
Food processor or blender
Muffin cups
General Information
Storage notes
Store in an airtight container for 2-3 days.
More information
Perfect for breakfast or a snack, they can be customized with powdered sugar.
Origin
Italia, Toscana
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 297.19 |
Carbohydrates (g) | 31.11 |
of which Sugars (g) | 17.34 |
Fat (g) | 17.58 |
of which Saturates (g) | 4.86 |
Protein (g) | 5.07 |
Fiber (g) | 1.06 |
Sale (g) | 2.62 |
- Proteins5.07g·9%
- Carbohydrates31.11g·57%
- Fats17.58g·32%
- Fibers1.06g·2%