Place the lemon in a pot with water.
Cook it for 20 minutes.
Preheat your oven to 190°C.
Whisk eggs and granulated sugar until pale and frothy.
Drain the lemons and remove any seeds.
Blend the entire fruit (peel and pulp) into a smooth puree.
Mix the milk, oil, vanilla, and lemon puree into the eggs.
Sift flour, baking powder, baking soda, and salt into the bowl.
Fold the mixture with a spatula until just combined.
Fill muffin liners ¾ full.
Bake for 18–22 minutes.
Cool the muffins completely on a wire rack.
Lemon Muffins
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4 weeks ago
Translated
Lemon muffins that are citrusy and moist, made by blending a whole simmered lemon directly into the batter.
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
10 min
Cooking
40 min
Allergens
Vegetarian
Pescatarian
Halal
- All-Purpose Flour
300 grams
- Lemon
1
- Milk
150 milliliters
- Sugar
240 grams
- Eggs (large)
4
- Vegetable Oil
120 milliliters
- Flour
250 grams
- Baking Powder
9 grams
- Baking Soda
4 grams
- Salt
4 grams
- Vanilla Extract
7 milliliters
Flora
291 Recipes
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
10 min
Cooking
40 min
Allergens
Vegetarian
Pescatarian
Halal
- All-Purpose Flour
300 grams
- Lemon
1
- Milk
150 milliliters
- Sugar
240 grams
- Eggs (large)
4
- Vegetable Oil
120 milliliters
- Flour
250 grams
- Baking Powder
9 grams
- Baking Soda
4 grams
- Salt
4 grams
- Vanilla Extract
7 milliliters
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