Lemon and Almond Muffins

Name: Lemon and Almond Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 175 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 4 untreated lemons; 250 g Flour; 75 g ground almonds without skin; 1 package Baking Powder; 3 TABLESPOONS Milk; 250 g Icing sugar; 7-10 Tbsp Sugar stars and pearls; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

175 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
4 untreated lemons
250 g Flour
75 g ground almonds without skin
1 package Baking Powder
3 TABLESPOONS Milk
250 g Icing sugar
7-10 Tbsp Sugar stars and pearls
7-10 Tbsp Fat and flour

Directions

1
Beat the fat, sugar, vanillin sugar and salt until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Wash 2 lemons, dab dry and grate the peel. Halve both lemons and squeeze the juice. Stir the peel and juice into the fatty egg mixture.
2
Mix flour, almonds and baking powder. Alternately stir briefly with the milk. Grease the hollows (12 pieces) of a muffin tin and dust with flour. Fill each well to 3/4 with dough. Bake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let muffins cool down for about 1 hour. In the meantime, wash 1 lemon, grate dry and cut into slices. Squeeze 1 lemon. Mix icing sugar with lemon juice to a thick icing and cover the muffins with it.
3
Bake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let muffins cool down for about 1 hour. In the meantime, wash 1 lemon, grate dry and cut into slices. Squeeze 1 lemon. Mix icing sugar with lemon juice to a thick icing and cover the muffins with it. Decorate with lemon slices, sugar stars and pearls