Lemon muffins, super easy recipe!

Hello hello!

Today Paulina brings you an incredible recipe for Lemon Muffins!

There's a lot of debate surrounding the name of this pastry. Muffin, Magdalena, Madeleine (without the g), cupcake, mini pancakes, round puddings, cake mushrooms, cupcake...

Well, those who know her know that Paulina has an anti-cupcake league to banish this invention that has become so fashionable recently, and revalue the beloved muffin!

Despite all these discussions about how to name them, each recipe has its own unique characteristics. In the case of the muffin recipe we're going to make, it uses oil instead of butter, as muffin recipes do.

But whether you call them muffins or cupcakes, this recipe is delicious. And because it's so easy, you can make it in the afternoon just before snack time.

This time Paulina made lemon muffins , but you can make them with orange, for example, or with pieces of apple or pear.

Plus, since they're butter-free, these muffins are very light and fluffy.

You'll see that this muffin recipe isn't as traditional as it is prepared using a mixer. We can assure you that this method will make the muffins very fluffy and save you a lot of time.

If the kids come home from school and there are no cookies, they put everything in the blender and in no time they have homemade muffins, healthy and delicious!

An important point about these muffins. As you'll see, oil is used instead of butter. Watch out! You can use neutral oil, sunflower oil, or corn oil. Perhaps it goes without saying, but avoid olive oil because it has a much stronger flavor and doesn't go as well with pastries.

If you don't have those special muffin trays, that's fine. Use double liners so the muffins don't fall apart and they come out nice and plump!

I assure you that this muffin recipe takes 15 minutes at most and then into the oven, which I call a mid-afternoon goal.

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Greetings and until next

Juanita

Assistant

Muffin Recipe

Ingredients

For about 7/8 large muffins

• 2 eggs
• 3/4 cups sugar
• 3/4 cups neutral oil
• 1 1/2 cups self-rising flour (or all-purpose flour with baking powder)
• zest and juice of 1 lemon

Step by step recipe

These are lemon but you can make them whatever you want!

1. In a bowl, mix the sugar with the eggs and beat by hand or with a mixer until fluffy.
2. First, add 3/4 cups of flour and mix again. When it's well combined, add the oil and mix again.
3. Grate the zest of 1 lemon over the mixture. Add the juice of that same lemon, removing the seeds. Mix the entire mixture for our lemon muffins well. Add the remaining flour and finish beating.
4. Pour the mixture into the cupcake liners, making sure not to overfill them so the muffins don't spill over. Sprinkle with sugar to create a crispy crust on top.
5. Bake in a preheated oven at 180º for about 40 minutes or until golden brown.

God-level fluff

and they make them in no time!