Lemon muffins
straight to the point recipe series
〰️
straight to the point recipe series 〰️
Today is my birthday!
To celebrate together, I thought I’d share this recipe.
I love lemon muffins because, for me, they’re the perfect combination of sweetness and freshness.
And honestly, lemon muffins remind me so much of childhood.
They’re also so useful for school lunchboxes.
Okay, I’ll go celebrate now. I hope this recipe brings some smiles to you too!
Ingredients:
( for about 16/18 muffins)
100 g sugar
130 g plain flour
100 ml vegetable oil
2 lemons (about 100 ml juice)
4 eggs
12 gr baking powder
Directions
Grate the lemon zest, avoiding the white part as it can be bitter.
Juice the lemons and set the juice and zest aside.
Separate the egg yolks from the egg whites.
Whisk the egg whites until stiff peaks form.
In a bowl, whisk the egg yolks and sugar for about 5 minutes, until light and fluffy.
Gently mix in the vegetable oil, lemon zest and lemon juice.
Add the sifted flour and baking powder and mix gently.
Finally, fold in the whipped egg whites using gentle bottom-to-top movements, being careful not to deflate the mixture.
Pour the batter into muffin cases.
Bake in a preheated fan oven at 180°C for about 15 minutes, until cooked through. Check with a toothpick.
The muffins can be store in a sealed container at room temperature for up to 4 days. or in the Freezer for up to 2 months.
