- 200 g cane sugar
- 2 eggs
- 100 g Emborg Cook & Bake
- 200 g flour
- 2 tsp baking powder
- 100 ml orange juice
- 2 unsprayed oranges, zest
- 100 ml pearl sugar
- 50 pieces slivered almonds
Whip cane sugar and eggs until fluffy, then add cook and bake.
Stir flour, baking powder and orange juice into the batter.
Stir the grated orange zest, pearl sugar and almond splinters to combine.
Fill 12 small muffin forms 2/3 full.
Sprinkle with orange sugar.
Bake the muffins for about 20 minutes at 190°C.
Allow the muffins to cool on a rack before serving.