Sour cream muffins

Name: Sour cream muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 Organic Lemon; 2 Eggs (Gr. M); 150 g Sugar; 1 package Vanilla sugar; 50 ml tasteless rapeseed oil (e.g. Rapso); 200 g ripened cream; 200 g Flour; 1⁄2 Package Baking Powder; 7-10 Tbsp possibly 50 g blueberries to decorate; 7-10 Tbsp Icing sugar; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 Organic Lemon
2 Eggs (Gr. M)
150 g Sugar
1 package Vanilla sugar
50 ml tasteless rapeseed oil (e.g. Rapso)
200 g ripened cream
200 g Flour
1⁄2 Package Baking Powder
7-10 Tbsp possibly 50 g blueberries to decorate
7-10 Tbsp Icing sugar
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Line the troughs of a muffin tray (twelve troughs) with one paper baking tin each. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lemon hot, dry and finely grate the peel.
2
Halve the lemon and squeeze 1 half.
3
Whisk the eggs, sugar and vanilla sugar with the whisk of the mixer for approx. 4 minutes until thick and creamy. Briefly stir in oil, sour cream, lemon peel and lemon juice. Mix flour and baking powder, sieve over it and stir in briefly.
4
Spread the dough into the paper cups. Bake in a hot oven for about 25 minutes.
5
Remove the muffin tray from the oven and lift the muffins out of the troughs. Let them cool down on a cake rack. If necessary, sort out blueberries, wash and drain. Dust the muffins with icing sugar and decorate with blueberries.