Is it time for snack and want to delight yours with an easy and fast recipe? Here we present these rich, light and spongy lemon muffins because they are performed with oil, one of the main ingredients that provide this consistency. Magdalenas at home is very simple because you simply have to mix all the ingredients with a whipper, so that It saves a lot of time. When beating the dough of this type of sweets it is not necessary to pay as much attention to the movements as in the case of biscuits, which is why doing muffins is much simpler. On the other hand, we want to highlight that it is preferable to use a neutral oil, such as corn or sunflower. If you use olive oil you should keep in mind that the taste will be more intense. That said, follow this classic recipe that we share in recipes, without complications with simple ingredients and with citric aroma that likes to know how to do super spongy lemon muffins.
| 🚻 12 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make lemon muffins: |
| 300 grams of common wheat flour 200 grams of sugar (1 cup) 2 eggs 180 milliliters of sunflower oil or corn 180 milliliters of milk (¾ cup) 1 lemon (zest and juice) 1 spoonful chemical yeast powder (baking powder) sugar glas to sprinkle |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make lemon muffins:
1. Place the eggs and sugar in a bowl. With the help of a whipper, beat until the mixture spume well. You can use electric rods, an electric blender and even a blender.
2. Add milk, oil, zest and lemon juice and mix everything very well. So that lemon muffins are very spongy, it is advisable to beat with energy, so the dough will be more foamy.
3. Incorporates the sifted flour with the yeast or baking powder. Again, mix with the blender. When you get a very homogeneous preparation, you already have the dough for lemon muffins. Let it stand in the refrigerator for 1 hour, so the ingredients will be incorporated and will be more spongy later.
4. Press the oven at 220 ° C. Meanwhile, see the mold for muffins. The one we have used for this recipe is 12 cupcakes 6.5 cm in diameter by 2.5 deep. You can place paper capsules or grease and directly flour the mold.
5. Fill in the mold with the dough you let stand in the refrigerator, taking into account that you must fill up to 2/3 parts of each mold.
Trick: Avoid staining the edges of the mold so that when you carry it to the oven you do not burn what you spilled.
6. Bake the lemon to 220 ° C lemon for 10 minutes. Once that time has passed, the fire drops to 200 ° C and lets them just cook for about 5 or 10 more minutes, in this way they will not burn and will be very fluffy.
Trick: If you don have a special tray for muffins, don worry! You can use double paper capsule, so it is not disarmed while bakes and you will be very beautiful anyway.
7. When you take out the oven muffins, let them cool on a rack to prevent them from moistening. Once cold, remove them from the mold and sprinkle icing sugar on top. If you don have, you can prepare it at home following the homemade sugar recipe.
8. And lists! You can already enjoy your super spongy and delicious lemon muffins. Both its texture and its flavor are really extraordinary. Also, they are ideal for making with children, don you think? If Lemon has been left over and you don know what to do, prepare a lemon cake with yogurt!
