Yogurt muffins according to Dani

Ingredients for 1 servings:

• 3 eggs, separated
• 100 g sugar
• 1 packet of vanilla sugar
• 30 g margarine (half-fat margarine)
• 150 g natural yogurt, 1.5%
• 1 small bottle(s) of butter-vanilla flavoring
• 170 g flour
• 2 tsp baking powder
• n. B. Fresh fruit (e.g. apple pieces, pineapple pieces, raspberries etc.)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for 12 muffins, suitable for WW’lers, 2 P per piece

Preheat the oven to 180 degrees fan/convection oven and grease a muffin tin or line it with paper baking cups. Beat the egg whites until stiff peaks form, then set aside. Beat the egg yolks with the sugar, vanilla sugar, and low-fat margarine until frothy. Stir in the yogurt and vanilla extract. Sift the flour and baking powder into the egg mixture and fold in. Then carefully fold in the beaten egg whites. Fill the muffins two-thirds full with batter. If desired, arrange pineapple pieces on top and press them in lightly; they taste delicious without fruit, too. Bake the muffins for about 15-20 minutes, let them cool, and enjoy. 26 P for all 12 muffins = 2.18 P each.