Blueberry muffins

Name: Blueberry muffins
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 250 g Flour; 1/2 package Baking Powder; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 125 g soft butter or margarine; 1/2 package Fine lemon peel; 100 ml Milk; 50 g Pecan kernels; 150 g Blueberries (alternatively frozen); 2 TABLESPOONS Icing sugar; 65 Paper sleeves

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

250 g Flour
1/2 package Baking Powder
100 g Sugar
1 pinch Salt
2 Eggs (size M)
125 g soft butter or margarine
1/2 package Fine lemon peel
100 ml Milk
50 g Pecan kernels
150 g Blueberries (alternatively frozen)
2 TABLESPOONS Icing sugar
65 Paper sleeves

Directions

1
Put flour, baking powder, sugar and salt in a bowl. Add eggs, fat, fine lemon peel and milk and mix with the whisk of the hand mixer to a creamy dough. Coarsely chop the nuts and fold them into the dough with the blueberries. Put 4-5 paper sleeves into each other.
2
Spread the dough into the paper sleeves so that they are 2/3 full. Place on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 35 minutes. Let it cool down and dust with icing sugar. Results in approx. 15 pieces