John Myers
Ingredients for 1 servings:
- 1 egg(s), size M
- 30 g sugar
- 47 g flour
- 1 tsp, heaped baking powder
- 24 ml oil
- 50 ml orange juice, freshly squeezed
- 30 g powdered sugar
- possibly protein
- 20 g almond flakes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Beat the egg and sugar until frothy. The mixture should at least double in size. This can take some time! Combine the flour and baking powder and fold into the mixture along with the oil and 30 ml of orange juice. Stir gently to ensure the egg-sugar mixture retains its volume. Divide the batter between 10 mini muffin cups or 6 regular muffin tins and bake in the oven at 180 degrees Celsius (top/bottom heat) for 20 minutes. For the icing, mix the icing sugar with either a little of the remaining orange juice or an egg white. Egg white gives the icing a glossy shine. When the muffins are fresh out of the oven, use a small syringe to squirt a little orange juice into the center of each muffin. Spread the icing over the top and scatter the sliced almonds on top. I always press them down a little to help them stick. The almonds could be lightly toasted in a pan beforehand.
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