Zutaten für Tangerine Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Vanilla Yogurt
- 1 large egg
- ¼ cup (½ stick) melted unsalted butter
- ½ cup milk
- 2 large tangerines (zest and ½ cup juice)
- Tangerine Peel
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Zubereitung von Tangerine Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup plain yogurt, 1 large egg, ¼ cup (½ stick) melted unsalted butter, and ½ cup milk until well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
- Zest and juice 2 large tangerines. Add the tangerine zest and ½ cup of the tangerine juice to the batter and stir gently to combine.
- Fill the prepared muffin cups about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
44g
Fat
15g
Carbs
9g
