Strudel Muffins with lemon zest and maca

Prepare the strudel: in a small bowl, pour the sifted flour, almond powder, sugar, and very cold butter. Quickly mix with your fingers to obtain a sandy and grainy mixture. Set aside.

Preheat your oven to 165°C. Prepare the muffin batter: In a large bowl, mix the yogurt, vanilla sugar, vanilla powder, and egg yolks. Whisk thoroughly. Add the sifted barley flour and maca.

Mix vigorously to obtain a smooth batter. Beat the egg whites until stiff peaks form. Very gently add the previous mixture. Fold in the egg whites very gently with a spatula. Once the mixture is smooth, add the vegetable oil. Fill the muffin molds 3/4 full and add the strudel on top of each muffin.

To finish, bake for 20 minutes. Once cooked, let cool slightly and unmold. The muffins keep very well in an airtight container.