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.
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