Zucchini and lemon muffins

Name: Zucchini and lemon muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Courgettes (about 200 g); 1 pinch Salt; 1 untreated lemon; 175 g soft butter or margarine; 200 g Sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 75 g crushed almonds; 250 g Icing sugar; 1 Protein (size M); 1 Lime; 12–24 Paper baking cups

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Courgettes (about 200 g)
1 pinch Salt
1 untreated lemon
175 g soft butter or margarine
200 g Sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
75 g crushed almonds
250 g Icing sugar
1 Protein (size M)
1 Lime
12–24 Paper baking cups

Directions

1
Wash the zucchini, grate dry and grate on a fine grater. Place in a sieve, sprinkle with 1 pinch of salt and drain. Wash the lemon and grate dry, finely grate the zest
2
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder, ground almonds and lemon peel, except for something to decorate, and stir into the fat-egg mixture. Squeeze out the zucchini rasp, tear up and fold in. Line a muffin tin (12 wells) with paper baking cups. Spread the dough in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Take out and let cool on a cake rack
3
Halve the lemon, squeeze 1 half. Stir 240 g icing sugar, egg white and 1 tbsp. lemon juice to a smooth glaze. Wash lime hot, grate dry and finely grate peel. Spread the icing on the muffins and decorate with some lemon and lime peel. Leave to dry
4
Waiting time approx. 1 hour