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We love muffins, especially if we make them at home. The ones in the photo are of lemon, but of real lemon, because they do not have artificial aromas, only zest and juice.
They serve for el breakfast and for snack. Also as a snack, now that the children are starting school.
With this you can make the "custom" muffins. Mix it with some chocolate chips or put, in the center of each cupcake, a spoonful of your favorite homemade jam.
Homemade lemon muffins
Both young and old will enjoy these lemon muffins. The dough is prepared in a short time and they are delicious.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: picnic
- Calories: 200
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- The skin of 1 lemon
- The juice of half that lemon
- 4 eggs
- 100 g of sugar
- 200 g of sunflower oil
- 220 g flour
- Sal Island
- 1 envelope of baking yeast (16 g)
And also, for the surface:
- White sugar
- A few drops of lemon juice
Preparation
We wash and dry the lemon well. We grate your skin and reserve it.
In the bowl of a food processor or in a large bowl we put the juice of half a lemon, the 4 eggs and the sugar.
We beat well with the rods.
Add the oil and the grated lemon peel that we have reserved. We beat some more.
Add the flour, yeast and salt.
We mix again until everything is well integrated.
We reserve the dough in the refrigerator while we prepare the mold and the oven.
We preheat the oven to 250.
While it is heating, we are putting the muffin papers in a rigid or semi-rigid mold. We put the dough on each paper, without filling it because then the muffins will rise in the oven.
In a small bowl we mix white sugar with two or three drops of lemon juice.
We put a spoonful of moistened sugar on each muffin.
We lower the oven to 220 and bake the first batch for approximately 15 minutes or until we see that they are golden brown and well cooked inside.
More information - Pear and apple jam with the aroma of star anise