Summer calls for fresh things, and what is more fresh than lemon? Plus lemons are really good and cheap right now (Not that you need many for this recipe. Maybe I should make lemonade?)
For 15-20 muffins (depending on how much of the batter you eat) you will need:
- 150g Butter (Not melted!!)
- 2dl Sugar
- 1tsp Vanilla sugar
- 2 Eggs
- 1/2dl Milk
- 1tsp Lemon juice
- 3Tsp Lemon zest (from 2 lemons)
- 3dl Flour
- 3ml Baking soda
Mix the soft butter with sugar. Beat in the eggs one at the time at high speed. Then add the liquids. Mix the remaining ingredients to ensure an even taste and consistency before stirring them in. Eat some of the delicious batter while you fill your paper cups 2/3 to the top. Usually, I would poor a loose batter in a pitcher to fill the cups with, or use an ice-cream scoop for thicker doughs. However, this came out quite thick but not thick enough, so I used the
good old spoon technique. Bake for 12-16min in 200°C. They will not darken much, just take them out when a toothpick inserted in the middle comes out clean.
I glazed mine with 150g white chocolate and the left over lemon zest.