Preheat the oven in static mode to 180°C.
Beat the eggs with sugar and a pinch of salt using electric whisks until a light and fluffy mixture is obtained.
Add the oil in a slow stream while continuing to whisk, then incorporate the yogurt at room temperature.
Add the orange juice and grated zest, mixing well.
Sift the flour together with the baking powder and incorporate it into the mixture until a homogeneous dough is obtained.
Fill the muffin molds lined with cupcake liners or parchment paper with the dough.
Distribute the sliced almonds on the surface of the muffins.
Bake in the preheated static oven at 180°C for about 25 minutes (check the cooking with a toothpick).
Remove from the oven and once cooled, sprinkle with powdered sugar before serving.
Electric whisks
Muffin tin
Cupcake liners or parchment paper
Grater
Mixing bowls
United States
| Energy (kcal) | 279.22 |
| Carbohydrates (g) | 46.89 |
| of which Sugars (g) | 18.4 |
| Fat (g) | 2.15 |
| of which Saturates (g) | 0.71 |
| Protein (g) | 7.13 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.37 |
