Fresh lemon zest adds a refreshing taste and vibrant aroma to this simple baking, which, before placing in the oven, стоит посыпать сахаром. 
Time: 40 мин. Difficulty: Easy Quantity: 12pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2.5 tbsp. unbleached premium wheat flour
- 3/4 Art. sugar (white or light brown), plus a little bit to sprinkle
- 1 tbsp. l baking powder
- 1/8 tsp fine salt
- Freshly Grated Nutmeg
- 1/2 tbsp. (110 g) unsalted butter
- 1 tbsp. milk
- 2 large eggs at room temperature
- 1 tbsp. l grated lemon peel
- 1/2 tsp natural vanilla extract
- 1.5 tbsp. fresh blueberries, wash and dry
Recipes with similar ingredients: flour, nutmeg, milk, eggs, lemon zest, vanilla extract, blueberries
Recipe preparation:
- Preheat the oven to 220C. Insert into a metal mold, 12 muffin paper molds.
- In a medium-sized bowl, combine flour, sugar, baking powder, salt and nutmeg.
- Put the oil in a microwave bowl or measuring cup. Cover with cling film and microwave until oil does not melt, about 30 sec. (You can melt the butter in a small saucepan.) Mix with butter, milk, lemon zest and vanilla extract.
- Make a recess in the center of the dry ingredients. In the recess pour out the liquid ingredients, mix with a wooden spoon so that so that the dry ingredients are moistened, but the dough was lumpy. If a you will mix the dough for too long, the muffins will not work by air. Gently mix the blueberries. Evenly distribute sprinkle the dough and sprinkle with plenty of sugar.
- Place lemon muffins in the oven and reduce immediately temperature up to 190C. Bake until golden, about 25 minutes., turning the mold in the middle of the baking dish. (Insert a toothpick in the center muffin to check if he is ready. Toothpick must stay clean.) Cool them in shape on a wire rack for a couple of minutes. Remove the mini muffins from the pan and let them cool on the wire rack. Serve warm or room temperature.
