Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 9 | 45 minuti |
Ingredients
| 3 | Organic Lemons |
| 130 g | 00 flour |
| 70 mL | Sterilgarda microfiltered whole milk |
| 50 g | corn starch |
| 8 g | yeast |
| 150 g | granulated sugar |
| 40 mL | seed oil |
| 2 | eggs |
| 80 g | powdered sugar |
| 3 tablespoon | lemon juice |
Preparation
- Collect the granulated sugar in a bowl, flavoring it with the grated zest of a lemon.
- Add the sifted flour, cornstarch and baking powder.
- Mix the powders, then add the Sterilgarda whole milk and the seed oil.
- Squeeze the juice of two lemons and add it to the rest of the ingredients.
- Finish with the eggs.
- Mix everything well with a hand whisk.
- At the end you will obtain a creamy mixture without lumps.
- Fill a muffin tin lined with paper cups 2/3 full with the prepared mixture and place in a static oven at 180°C for approximately 20 minutes.
- Once the time has passed, take the cakes out of the oven, turn them out and let them cool.
- Meanwhile, prepare the icing. Pour the sifted icing sugar into a bowl and add three tablespoons of lemon juice; then mix well until you obtain a creamy sauce.
- Pour the lemon glaze over the surface of the muffins.
- Finish with some grated lemon zest and leave to set.
- Arrange the lemon muffins on a serving plate and serve.
Prepare the ingredients at least an hour before cooking so that they reach room temperature. Separate the egg whites from the eggs and beat them until ...
Social Wall