Muffin Preparation
- 1
Place the 2 large lemons in a pot of water.
- 2
Boil the lemons for 20 minutes until softened.
20 min - 3
Preheat your oven to 190°C (375°F).
- 4
Remove any seeds from the boiled lemons.
- 5
Blend the entire deseeded lemons into a smooth puree.
- 6
In a large bowl, whisk the 4 large eggs and 240g granulated sugar until the mixture is pale and frothy.
- 7
Stir in the 150ml whole milk, 135ml vegetable oil, 7ml vanilla extract, and the lemon puree.
- 8
In a separate bowl, combine the sifted 300g all-purpose flour, 9g baking powder, 4g baking soda, and 4g fine salt.
- 9
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.