baked with love for AnaMaria's birthday
Ingredients
for 24 medium sized muffins or 48 mini muffins
½ cup melted butter = 113g manteiga
1 cup caster sugar = 200g açúcar
4 eggs = 4 ovos XL
1, ½ cup plain yogurt = 340g iogurte natural magro
4 table spoons orange juice = sumo de ½ laranja
2 table spoons orange zest = raspa de 1 laranja
1, 2/3 cup self raising flour = 350g farinha com fermento
1 table spoon baking powder = 1 c.sopa fermento Royal
2 table spoons cinnamon = 2 c.sopa canela em pó
Rasperries = framboesas
Honey = mel
Paper cups = forminhas de papel
Ingredients
for 24 medium sized muffins or 48 mini muffins
½ cup melted butter = 113g manteiga
1 cup caster sugar = 200g açúcar
4 eggs = 4 ovos XL
1, ½ cup plain yogurt = 340g iogurte natural magro
4 table spoons orange juice = sumo de ½ laranja
2 table spoons orange zest = raspa de 1 laranja
1, 2/3 cup self raising flour = 350g farinha com fermento
1 table spoon baking powder = 1 c.sopa fermento Royal
2 table spoons cinnamon = 2 c.sopa canela em pó
Rasperries = framboesas
Honey = mel
Paper cups = forminhas de papel
Preparation
Preheat oven to 200°C and place the paper cups in the baking tins.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, orange juice, and orange zest.
Combine the flour, baking powder, cinnamon and stir into the orange mixture until just blended. Spoon batter into the prepared tins.
Bake for about 10 in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool.
Place the raspberries and drizzle them over with a little splash of honey.
Yummy!!!
