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Lemon muffins
These lemon muffins can be baked every day, they are so easy to prepare and affordable in terms of ingredients. But, despite this, such small cupcakes are incredibly tasty and fragrant, therefore they can cause persistent addiction in your household. This means that you will have to repeat baking for an encore, and more than once! Can lemon muffins be made even more appetizing? Of course! For example, sprinkle muffins before serving with powdered sugar or decorate with whipped cream, to which add a little finely grated zest.
How to cook Lemon muffins
Step 1
Prepare lemon muffin batter. Cut the butter into small cubes and place in the mixer bowl. Leave for 30 minutes at room temperature.
Step 2
Heat the oven to 200°C. Sift wheat flour with almond (ground almonds), baking powder and soda through a fine sieve into a separate small bowl.
Step 3
Pour sugar into the butter and beat with a mixer until a mass of a homogeneous consistency is obtained. Add an egg. Whisk again. Add sour cream, lemon zest and juice. Mix thoroughly.
Step 4
Place crepe paper liners into the recesses of a muffin tin or small tin. You can simply lay out circles cut out of baking paper.
Step 5
Divide the dough into molds. Bake lemon muffins for 15-20 minutes. Let cool slightly, then remove from the molds on a plate and serve warm or cold.
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