Lemon muffins, a simple and tasty recipe with yogurt, without butter.
Perfect in any season, great for breakfast or a snack, lemon muffins can be prepared in a few minutes, and with the arrival of the beautiful season, I find they are easier to prepare than a cake.
I’ll leave you all the instructions and photos of the steps to make it at its best, and if you love muffins, here is a delicious and simple recipe to make, blueberry muffins, with rice milk.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2/3 cup yogurt (Lemon-flavored)
- 3/4 cup sugar
- 1 tsp baking powder (Level)
- 1/2 cup sunflower oil
- 2 Eggs
Tools
- Bowl
- Electric beaters
- Cupcake liners
- Muffin trays
- Scale
- Pitcher
Steps
To make the lemon muffins, beat the eggs with the sugar for three minutes with electric beaters until you get a fairly frothy mixture.
Add the sunflower oil, sifted flour, and level teaspoon of baking powder.
Pour in the lemon yogurt and mix all the ingredients, still with the electric beaters, until you get a smooth mixture.
Arrange the cupcake liners inside the muffin trays and start filling them.
I usually put the ready mixture in a pitcher that helps me then pour the batter, making less mess.
Bake in a preheated fan oven at 347°F for about 30 minutes.
Do the toothpick test to check if the muffin is cooked.
If it comes out dry, take it out of the oven. Otherwise, continue cooking for a few more minutes (just a couple will suffice).
