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Sicilian Lemon MuffinsThis is definitely, one of the most appreciated recipe in our family!
They are super fluffies and their scent of lemons is amazing! Enjoy! |
Ingredients |
For 10-12 muffins
250g all-purpose flour 100g finely ground brown sugar 2 eggs 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 glaze: 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 |
Instructions |
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. |
If you like this recipe, please share it with the hashtag #lacucinadellasgrufetta
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