how to make lemon muffin

INGREDIENTES

INSTRUÇÕES

• 1

  <p>In a bowl, place the eggs, the squeezed lemon, the lemon zest, the yogurt and the oil and beat them.</p>

  2

  In another bowl, place the wheat flour and the chemical yeast and mix it.

  3

  Add them sifted in the bowl of liquids and stir it just until be homogeneous.

  4

  <p>Distribute the dough in the pans, fill only 3/4 of the pan. I prefer to use na ice cream scoop to fill the pans.</p>

  5

  <p>If you use silicone bakeware suitable for muffins, grease with a thin layer of butter, so that the droplets do not stick to the bottom and sides and fill with dough up to 3/4 of the pan.</p>

  6

  <p>Garnish with pearl sugar.</p>

  7

  <p>Bring to preheated oven at 450º F (230º C) for 5 minutes.</p>

  8

  <p>Then, reduce to 400º F (200º C) and leave for about 10-12 minutes.</p>

  9

  <p>Remove the dumplings from the bakeware and let them cool on a grill, so they don’t sweat.</p>

Observações e Fotos

Valid to: 5 days at room temperature if stored in closed pot in a dry and airy place. 10 days under refrigeration (fridge) if stored in a tightly closed pot and 90 days under freezing (freezer). To defrost, just leave in the fridge for about 6 hours or at room temperature for 3 hours, or put in the microwave for 30 to 50 seconds.