For 10-12 muffins
250g all-purpose flour
100g finely ground brown sugar
16g baking powder
180 ml vanilla rice milk (or soy, or normal milk if you are not lactose intolerant)
80 ml vegetable oil
24g grated lemons zest
1 pinch of salt
Chopped candied lemon (optional)
Lemon juice, 1 or 2 tbsp, to desired thickness (the glaze should not be too liquid, I suggest you to start with 1 tbsp)
100g Icing sugar
First: separate the egg yolks from the whites.
Beat the egg whites until stiff (but not too much!). Then, in a separate bowl mix the dry ingredients: the sifted flour, sugar, baking powder, and the pinch of salt with the lemon zest. After the mixture is well blended, add the milk, oil and yolks and whisk for 2 minutes, until smooth. Not too much, to avoid muffins ending up too solid.
Now, add the egg whites and blend softly.
If the mixture is too dry, you can add a little bit of milk.
Preheat the oven to 180°C and prepare a 12 cup muffins pan with liners (or by greasing the cups if you prefer).
Pour into the muffin cups and bake for 20-25 minutes. In any case, before taking them out the oven, insert a toothpick into the centre. It should come out clean.
While baking, prepare the lemon glaze by whisking the lemon juice and the icing sugar together in a small bowl.
After taking the muffins out of the oven, let them cool for 5 minutes in the pan and then remove them. Cool muffins completely and only then apply the glaze and, if you want, decorate them with sugar cake decorations.
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