Lemon and Almond Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 160 g suar
- 4 egg (s), size M
- 180 g flour
- vanilla
- 1 teaspoon Baking powder
- 60 g flaked almonds
- 1 lemon (s), including the peel
- Chocolate, white
- Food coloring, for decoration
Print Recipe
Pin Recipe Instructions
- Let the butter soften or melt, stir in the sugar and beat everything until creamy. Then add the eggs one by one and beat everything until it is uniformly connected. Do not add the eggs if the butter is still too warm.
- Rub the zest of one lemon. Mix the zest with the flour, baking powder, vanilla and the sliced almonds. Then stir this mixture into the butter mixture, preferably in smaller portions.
- Preheat the oven to 170 ° C top and bottom heat. Line a mini muffin tin with molds and pour the batter into the molds. Not too full, the dough will still rise in the oven. Bake at 170 ° C for about 10 minutes, they are then still nice and light, you can certainly leave them in there a little longer. Don`t forget your chopstick sample.
- For the decoration, melt some white chocolate in a water bath, not too hot, no water should get into the chocolate! It is best to remove the chocolate from the water bath before it is completely liquid. Divide between two bowls and mix with food coloring. Transfer to small plastic bags and use scissors to cut a small hole through which the chocolate can then be squirted over the muffins.
- I used Birkmann food coloring powder. Not every color dissolves in chocolate. This paint still left small lumps, but most of it was loose.
- If you want it to be particularly tasty, roast the almonds dry in a coated pan before baking. Be careful, the line between tasty and burnt is quite narrow here.
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