Summary

Ingredients

For the dough: (base)

• 110 g butter, soft
• 110 g suar
• 2 medium egg (s)
• Paper cases

For the batter: (lemon muffins)

• 0.5 teaspoon ½ lemon peel, untreated, grated
• some aroma (lemon aroma)
• 28 g flour
• 0.25 teaspoon ¼ baking powder

For the dough: (chocolate muffins)

• 0.5 teaspoon ½ cocoa powder
• 24 g flour
• 0.25 teaspoon ¼ baking powder

For the dough: (almond muffins)

• 1 tablespoon almond flakes
• 28 g flour
• 0.25 teaspoon ¼ baking powder

For the batter: (vanilla muffins)

• some vanilla flavor, a few drops
• 28 g flour
• 0.25 teaspoon ¼ baking powder

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Instructions

1. Preheat the oven to 190 ° C. Line a mini muffin tin with paper liners.
2. Mix the butter and sugar in a small bowl until creamy, gradually add the eggs and mix everything well. Divide the dough into 4 portions and place in small bowls.
3. For the lemon muffins, mix a portion of the batter with 1/2 teaspoon lemon zest and a little lemon flavor. Mix the flour with baking powder and fold into the cream.
4. For the chocolate muffins, mix the cocoa with the flour and baking powder and fold into the batter.
5. For the almond muffins, mix the flour and baking powder and fold into the batter with the nuts.
6. For the vanilla muffins, mix the flour and baking powder and fold into the batter with the flavor.
7. Spread the four different doughs on the molds and bake in the oven for about 15-20 minutes.
8. The amount of dough is enough for 2 trays. The small quantities given for the individual types of dough are correct, as a normal muffin recipe was shared. If you want to make large muffins, simply extrapolate the ingredients of the different types of dough, only the basic mass remains the same. But then the baking time must be adjusted.