Lemon Zest Muffins
4 servings
40 minutes
Lemon zest muffins are a light and airy treat with a refined citrus aroma. Their history begins in American cuisine, where muffins became a popular breakfast option and cozy tea-time pastry. Lemon zest adds bright freshness and a slight tanginess to these muffins, perfectly complementing the sweet base of flour, sugar, and milk. Their texture is tender and slightly moist, while the aroma is invigorating and awakening. They pair excellently with a cup of hot tea or coffee and can also be a wonderful addition to a dessert table. The simplicity of preparation makes them accessible even for beginner cooks, while their versatility allows for experimentation with add-ins like berries or nuts to create new variations on the classic recipe.
1
Preheat the oven to 200 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
- Vegetable oil: 0.3 glass
2
In a bowl, mix flour, sugar, baking powder, and lemon zest.
- Wheat flour: 2 glasss
- Sugar: 0.5 glass
- Baking powder (raising agent): 3 teaspoons
- Lemon zest: 1 tablespoon
3
In another bowl, lightly beat the egg with milk and vegetable oil.
- Chicken egg (large): 1 piece
- Milk: 0.8 glass
- Vegetable oil: 0.3 glass
4
Combine both mixtures and mix well (the dough will be slightly lumpy).
- Salt: 0.5 teaspoon
5
Fill the molds two-thirds full with batter and bake for 20-25 minutes until done, checking with a toothpick.
6
Leave in the mold for 1 minute, then transfer to a plate.
