Lemon Muffins

Overview

The recipe is very simple, it just says to mix the softened butter, sugar and eggs evenly. Should I send it away or not? At first, I just wanted to save trouble and just stirred it manually. Unexpectedly, after adding the eggs, I found that maybe because of the low temperature, the butter was not so easy to mix with the eggs. Finally, I put on the electric egg beater. What is very curious is that the lemon juice is added at the end, and the lemon peel is not used. It would be a pity not to use lemon peel, so I made my own decision and added grated lemon peel together with lemon juice. The amount of sugar is not much, so I don’t need to cut it out. I just thought, would this cake be too sour? It doesn't seem to be very sour, but for most people, it probably isn't sweet enough. The color is quite good, and it's the softest when eaten hot. . . .

Tags

• baking
• all-purpose flour
• baking powder
• butter
• egg
• lemon
• white sugar

Ingredients

Steps

1. 1 Ingredients: 35 grams of white sugar, 100 grams of all-purpose flour, 1 teaspoon of baking powder, 2 eggs, 40 grams of butter, 1 lemon

   

2. 2 Wash the lemon, grate the skin, squeeze out the lemon juice and set aside.

   

3. 3 After the butter has softened, stir together with the sugar.

   

4. 4 Add eggs gradually and mix.

   

5. 5 into a uniform liquid state.

   

6. 6 Mix baking powder with flour and sift into liquid.

   

7. 7 Pour in lemon juice,

   

8. 8 Add lemon zest,

   

9. 9 Mix into a uniform batter.

   

10. 10 Place into muffin mold, 80% full.

    

11. 11 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-25 minutes.

    

12. 12 The surface is golden, out of the oven,

    

13. 13 Unmold immediately and let cool.