Mandarin muffins with lemon glaze

Ingredients for 1 servings:

• 120 g butter, soft
• 80 g sugar
• 20 g vanilla sugar
• 1 pinch of salt
• 1 lemon(s), organic, grated peel
• 2 eggs, size M
• 180 g flour
• 2 tsp, leveled baking powder
• 4 tbsp milk
• 1 can of mandarin orange(s), 310 g EW
• 75 g powdered sugar
• 1 lemon(s), the juice
• 1 tbsp pistachios, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Fine sponge cake, 12 pieces

Beat the butter with the sugar, salt, vanilla sugar and grated lemon zest using the whisk attachment of a hand mixer or in a food processor until very fluffy. Add the eggs one at a time, beating in each egg for at least 2 minutes. Continue beating until the sugar is completely dissolved. Sift together the flour and baking powder and briefly mix in with the milk. Carefully fold in the drained mandarin oranges. Line a 12-hole muffin tin with paper or silicone baking cups. Pour the batter into the cups. Bake in a preheated oven at 175°C (160°C fan-assisted oven) on the 3rd rack from the bottom for about 25 minutes; test with a skewer. Cool on a wire rack. For the glaze, squeeze the lemon juice, mix with the icing sugar and decorate the muffins with the glaze and pistachios.