• 1 cup butter

• 1 cup of sugar

• 5 eggs

• 1 cup of leavening flour

• 1 teaspoon of baking powder

• 1/2 cup full liquid milk

• Peel of an orange


Heat the oven to 350 degrees. Butter and flour the muffin molds. In a clean and fat-free container, beat the whites until stiff and set aside. Then, in another container, beat the butter and sugar until the mixture turns pale and creamy, then the egg yolks and the baking powder and the orange zest are added. Stop beating with the blender and begin beating in an enveloping way with a rubber spatula. The flour is sifted little by little while we are adding it alternatively and gently with the egg whites (previously beaten) and the milk. Everything must be integrated until we have a mixture with non-heavy air. The muffin molds are filled halfway and baked for half an hour or until lightly browned.



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