If you want a super practical snack option, this muffin is perfect! Let’s learn this lemon muffin.
Prep Time7 minutesmins
Cook Time17 minutesmins
Total Time24 minutesmins
Servings: 9
Calories: 218kcal
Equipment
Oven
Ingredients
2units of Egg
3ozPlain yogurt(85g)
1/4cupSqueezed lemon2 fl oz (60 ml)
Zest of 2 lemons
1/4cupOil2 fl oz (60 ml)
1 and 1/2cupWheat flour6 oz (180g)
3/4cupSugar4.8 oz (135g)
2tspChemical yeast0.35 oz (10g)
2tbspPearl sugar0.7 oz (20g)
Instructions
In a bowl, place the eggs, the squeezed lemon, the lemon zest, the yogurt and the oil and beat them.
In another bowl, place the wheat flour and the chemical yeast and mix it.
Add them sifted in the bowl of liquids and stir it just until be homogeneous.
Distribute the dough in the pans, fill only 3/4 of the pan. I prefer to use na ice cream scoop to fill the pans.
If you use silicone bakeware suitable for muffins, grease with a thin layer of butter, so that the droplets do not stick to the bottom and sides and fill with dough up to 3/4 of the pan.
Garnish with pearl sugar.
Bring to preheated oven at 450º F (230º C) for 5 minutes.
Then, reduce to 400º F (200º C) and leave for about 10-12 minutes.
Remove the dumplings from the bakeware and let them cool on a grill, so they don’t sweat.