Lemon muffins

The recipe for tender and aromatic glazed cakes is called lemon muffins. In our version, we glazed the muffins with a mixture of powdered sugar and lemon juice, then topped them with a slice of citrus fruit and fresh mint leaves for a visually striking and impactful outcome. This allows the sweet citrus taste of the dough to contrast with the sour notes of the topping, giving you a pleasing range of flavours. If desired, you can offer the desserts as part of a party buffet or Sunday brunch, or serve them as a stand-alone dessert served with a glass of limoncello after the meal.

Ingredients For Lemon Muffins:

  1. Two chunks of organic lemons
  2. 150 g of powdered sugar
  3. 130 g of flour (Type 405)
  4. 70 millilitres of milk
  5. 50g cornflour
  6. 40 ml of sunflower oil
  7. Eight grams of baking powder
  8. Two slices of eggs

Regarding the lemon glaze:

  1. 80g of powdered sugar
  2. Three tablespoons of lemon juice

To sum up:

  1. One organic lemon
  2. Mint leaves that are fresh
  3. The zesty and invigorating take on the traditional American muffin is the lemon muffin.
  4. These delectable lemon sweets are produced from organic citrus peel and juice.

Instructions For Lemon Muffins:

  • Step 1: Gather the powdered sugar into a bowl and add the shredded lemon peel for seasoning.
  • Step 2: Stir in baking powder, cornflour, and sifted flour.
  • Step 3. Combine the granules.
  • Step 4: Include milk.
  • Step 5: Add the seed oil in step five.
  • Step 6: Add the lemon juice, squeezed, to the other ingredients.
  • Step 7: Complete the egg process.
  • Step 8: Using a hand mixer, thoroughly combine everything.
  • Step 9: The finished product ought to be a creamy, lump-free blend.
  • Step 10: Spoon the prepared mixture into a muffin tin that has been lined with paper cases, filling it about two thirds of the way. Bake in a static oven at 180°C for about 20 minutes. The cakes should be taken out of the oven, taken out of the tin, and allowed to cool when the allotted time has passed.
  • Step 11: Make the icing in the meanwhile. Pour the lemon juice into a bowl with the sifted powdered sugar. Next, thoroughly stir with a spoon until the desired consistency of liquid sauce is achieved.
  • Step 12: Spread the muffin tops with the lemon icing.
  • Step 13: Add a half-lemon slice, a fresh mint leaf, and allow it to set.
  • Step 14: Transfer the lemon muffins to a platter, present them at the table, and cut them into pieces.

Suggestion For Lemon Muffins:

  • We suggest using delicious and low-acid lemons, like Sfusato Amalfitano, for this dish because they are fragrant and juicy. Or any other variety you happen to have at home works just fine, provided it hasn’t been chemically treated to make it safe to eat whole, skin and all, without posing any health hazards.
  • If desired, you can enhance the cakes with candied fruit, rehydrated raisins, or white chocolate chips. Alternatively, you can experiment with a more delicate and smooth version by incorporating well-drained cow’s milk ricotta from the whey into the other components.
  • If you’d rather, you can use oranges or tangerines in place of the lemons, or swap out the seed oil for 50 grams of soft butter.
  • For a maximum of four to five days, the lemon muffins can be kept at room temperature under a baking tray.




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