John Myers
Contents
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Ingredients
For approx. 12 pieces:
- 2 Eggs size M
- 150 g Sugar
- 2 tsp Grated zest of an organic lemon
- 8 tbsp Neutral cooking oil
- 8 tbsp Orange juice
- 2 tbsp Lemon juice
- 150 g Wheat flour type 405 or 550
- 2 tsp Baking powder
- 50 g Soft wheat semolina or fine corn semolina
- 2 small Peaches
- 2 tbsp Pine nuts
- 1 tbsp Peach jam, first of all apricot jam
Instructions
- Line the hollows of a muffin tin with paper liners. Preheat the oven to 200 ° C (convection: 180 ° C). Beat the eggs with sugar and lemon zest until frothy. Stir in the oil, orange and lemon juice. Mix flour with baking powder and semolina and stir in. Pour the batter into the hollows.
- Wash the peaches, stone them and cut into wedges. Top the muffins with peaches and sprinkle with pine nuts. Bake in the preheated oven for about 20 minutes.
- Heat the jam and brush the peaches with it. Let cool in the mold for about 10 minutes, then take the muffins out of the mold and let them cool.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 38.9gProtein: 2.8gFat: 5.4g
