Instructions
- 1
Place the lemon in a pot with water.
- 2
Cook it for 20 minutes.
20 min - 3
Preheat your oven to 190°C.
- 4
Whisk eggs and granulated sugar until pale and frothy.
- 5
Drain the lemons and remove any seeds.
- 6
Blend the entire fruit (peel and pulp) into a smooth puree.
- 7
Mix the milk, oil, vanilla, and lemon puree into the eggs.
- 8
Sift flour, baking powder, baking soda, and salt into the bowl.
- 9
Fold the mixture with a spatula until just combined.
- 10
Fill muffin liners ¾ full.
- 11
Bake for 18–22 minutes.
22 min - 12
Cool the muffins completely on a wire rack.