Muffin Arance e Yogurt are perfect for those current warm spring days, homemade Muffins with the juice of Sicilian oranges and yoghurt. They are delicate, and fluffy and taste absolutely pristine, and if you want you can even add some chocolate chips for an extra touch. The preparation is easy and within minutes you will be able to enjoy fresh, still slightly warm puffy cakes with a refreshing taste.
Ingredients for 12 small muffins / 6 big muffins / 1 small cake
- 85 g Flour
- 1/4 sachet of baking powder
- 1 Egg
- 1 Orange, juiced (= 60-70 ml juice)
- 70 g Yoghurt
- 60 g Sugar
- 20 ml Seed Oil
- 30 g chocolate chips
Preparation of Muffin Arance e Yogurt
First, roll the Orange on a surface several times with pressure, by this more juice will be extracted later. Half the Orange and squeeze it out, you should get around 60 ml (I got 70 ml out of my small Sicilian orange). Tip: the smaller the orange the tastier!
Preheat the oven to 180 degrees. Mix the whole egg and sugar in a bowl and stir with a stirrer until the mixture has at least doubled in size and is light and fluffy. Add now the Yoghurt, Oil and fresh orange juice. If you want to intensify the orange taste you can now add a few bits of the grated zest (if the orange is organic and untreated only). Mix well and add the flour-baking powder mixture one by another. You should now have a nice liquid batter. If you want, you can now add small pieces of chocolate (small cut leftovers, for example).
Pour the batter now either into a small cake tin or in small muffin cups. For my small muffins, I have used 2 TL each, if you want bigger ones, you should at least use 3 or 4 TL. Place the Italian Sicilian orange and yoghurt mini-cakes now in the oven for 20 minutes, the cake will take 30 minutes.
As soon as you wake your deliciously smelling baked goods out of the oven, sprinkle lightly with icing sugar and let it cool. Enjoy!
Main recipe via lacucinadiloredana/torta-arance-e-yogurt/
