Mandarin yogurt muffins

Ingredients for 12 servings:

• 1 can of tangerine(s)
• 200 g flour
• 3 tsp, heaped baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pack of lemon(s) – peel
• 100 g ground almonds
• 1 egg(s)
• 50 ml milk
• 150 g yogurt (3.5%)
• 3 tbsp oil
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

First, grease and flour the 12-hole muffin baking tray. Preheat the oven to about 180°C (top/bottom heat), about 160°C (fan oven), or gas mark 2-3. Drain the mandarin oranges well in a sieve. Mix the flour with the baking powder and sift it into a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer (whisk) briefly on the lowest speed, then on the highest speed for 2 minutes until you have a smooth batter. Finally, fold in the mandarin oranges. Using 2 tablespoons, evenly distribute the batter into the holes of the muffin baking tray. Place the tray on a wire rack in the lower third of the oven and bake for about 25 minutes. Let the muffins stand in the tray for a further 10 minutes. Remove the baked goods from the tray and let them cool on a wire rack.