Lemon muffins

Name: Lemon muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 175 g Butter; 170 g Sugar; 1 package Vanilla sugar; 1 pinch Salt; 4 Eggs (size M); 2 untreated lemons; 325 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 6 TABLESPOONS Icing sugar; 12 Paper muffin tray

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

Only real with icing: Juicy lemon muffins are the classic muffin recipes and baked in no time.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

175 g Butter
170 g Sugar
1 package Vanilla sugar
1 pinch Salt
4 Eggs (size M)
2 untreated lemons
325 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
6 TABLESPOONS Icing sugar
12 Paper muffin tray

Directions

1
Beat the fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Wash 1 lemon, dab dry and grate the peel. Halve the lemon and squeeze the juice. Stir the peel and juice into the fatty egg mixture.
2
Mix flour and baking powder. Alternately stir briefly with the milk. Line the troughs (12 pieces) of a muffin tin with paper cups. 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.
3
Meanwhile wash the lemon, rub dry and halve it. Cut one half into different slices and roll in 20 g sugar. Squeeze the other half. Mix icing sugar with lemon juice to a thin icing and cover the muffins with it. Decorate with lemon wedges.