Lemon Muffins
Drygast, 2024-04-05
Good and simple muffins with a distinct lemon taste
- Servings12 Portions
- AllergensEggs, Milk, Wheat
- Prep Time20 min
- Cook Time20 min
Here is a simple base recipe that I throw together a little from time to time. The lemon flavor comes from one and a half lemons (both lemon juice and finely grated zest). One lemon gives approx. 50g of lemon juice, so 1.5 normal-sized lemons are usually good.
Perfect for some "fika" and can easily be spiced up with e.g. a little icing sugar or whipped cream and strawberries. You can also top the muffins with a mixture of lemon juice and icing sugar for a thin sweet and sour layer on top.
Ingredients
Muffins
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2785.95 kcal | 232.16 kcal | 369 kcal |
| Carbohydrates | 309.1 g | 25.76 g | 40.94 g |
| Fat | 160.06 g | 13.34 g | 21.20 g |
| Protein | 32.16 g | 2.68 g | 4.26 g |
| Sugar | 189.81 g | 15.82 g | 25.14 g |
| Salt | 3.25 g | 0.27 g | 0.43 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Muffins
- Set the oven to 200°C.
- Clean the lemons and grate the outermost peel and squeeze the juice.
- Whisk butter and sugar until white.
- Whisk in one egg at a time.
- Stir in lemon juice, zest and milk.
- Mix the dry ingredients and then fold them into the batter.
- Spread the batter into 12 muffin tins.
- Bake in the middle of the oven, 15-20 minutes.