Blackberry and Orange Muffins

Name: Blackberry and Orange Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 small orange; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 150 g Blackberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and sugar; 7-10 Tbsp Paper sleeves

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 small orange
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
150 g Blackberries
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and sugar
7-10 Tbsp Paper sleeves

Directions

1
Whisk eggs, sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy. Wash the orange and rub dry. Rub the peel thinly. Halve the orange and squeeze the juice. Stir the juice, zest, curd and pudding powder into the egg mixture. Sort blackberries, wash and dab dry.
2
Grease the hollows of a muffin tin (12 hollows) and sprinkle with sugar. Spread the mixture into the wells and press the blackberries into them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Let the muffins cool down for 10-15 minutes, then carefully remove them from the trays. Let the muffins cool completely on a cake rack. Before serving, place in paper sleeves and dust with icing sugar
3
Waiting time approx. 45 minutes