In a bowl, mix the eggs, sugar, seed oil, milk, orange zest, and orange juice, then add flour and baking powder.
Continue 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 convection oven at 170 degrees Celsius for about 25 minutes.
Remember the toothpick test; if there are no residues, the vanilla and orange muffins are ready.
Muffin tins
Store in a dry place for up to 4 days
Muffins keep well in an airtight container for 3-4 days. Great to enjoy with some orange juice or a cup of tea.
Italia
Energy (kcal) | 294.61 |
Carbohydrates (g) | 39.66 |
of which Sugars (g) | 18.2 |
Fat (g) | 12.72 |
of which Saturates (g) | 2.52 |
Protein (g) | 6.63 |
Fiber (g) | 1 |
Sale (g) | 0.31 |