Obstpause Muffins

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• 2 Eier
• 70 g Zucker
• 125 ml Öl
• 1 Glas efko ObstPause Apfel/Mango
• 250 g Dinkelmehl
• 1 TL Backpulver
• 1 Prise Salz
• 1 TL Zimt,
• etwas Bio-Zitronenabrieb

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Den Backofen auf 180 °C Umluft vorheizen.

Eier, Zucker und Öl schaumig rühren, efko ObstPause und Zitronenabrieb dazu geben und weiter rühren. Mehl und Backpulver vermengen, zum Teig geben und verrühren. Das Muffinblech mit den Papier-Muffinformen auslegen, den Teig gleichmäßig auf die Formen verteilen und ca. 18 Minuten backen.

Fertig.

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