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Wet lemon muffins

0
1353
Kitchen Italian
Calorie content 128.3 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 7.8 g
Fats * 7.4 gr.
Carbohydrates* 26.6 gr.
* per 100 gr. product
Wet lemon muffins
Content

With this recipe, you can make a wet lemon cake with a slightly unusual texture, wet like a pudding on the bottom, a classic cupcake on top. The cupcake will have a pronounced lemon flavor. You can bake in any shape.

Ingredients

Cooking process

step 1 out of 8
Sift flour into a container for kneading dough, add the calculated amount of sugar, salt and baking powder to it and mix well.
step 2 out of 8
Divide the eggs into yolks and whites. Place the yolks in a separate bowl. Add butter and grated lemon zest to them. Beat everything with a mixer on medium speed.
step 3 out of 8
Squeeze out the lemon juice and, continuing the process of beating the yolks at a low mixer speed, pour it into this mass in a thin stream.
step 4 out of 8
Without stopping whipping, add a mixture of flour, sugar and milk to the whipped yolks in portions. You should have a smooth dough.
step 5 out of 8
In a separate bowl, beat the egg whites into a firm foam.
step 6 out of 8
Transfer the whipped egg whites in three portions to the dough. Knead the dough gently and using a folding method with a spoon until smooth.
step 7 out of 8
Put the kneaded dough in tins, greased with butter and sprinkled with flour.
step 8 out of 8
Bake lemon muffins in an oven preheated to 180 ° C for 30 minutes. Pour some water on a baking sheet with tins and add it as it evaporates. Sprinkle a little powdered sugar on the baked, wet lemon muffins, cool and serve with tea.

Eat to your health!

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