The Lemon Muffin Pan without Butter is truly delicious, soft, fluffy, with a bold yet pleasant taste. Since you need to use the whole lemon, I recommend choosing untreated lemons with a very thin white part to avoid them being too bitter.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 1/2 cup olive oil
- 1 packet baking powder (about 0.6 oz)
- 1 lemon (about 3.5 oz)
Preparation
In a bowl, beat the eggs with the sugar using a whisk until they are nice and frothy.
Now add the oil little by little, continuing to beat with the whisk.
Wash the lemon peel well, dry it and cut it into wedges, being careful to remove any internal seeds.
Put the lemon slices in a mixer.
Blend the mixer until you get a rather fine lemon paste.
Now incorporate the lemon paste into the egg mixture and mix well, always using the whisk.
At this point, add the sifted flour and baking powder.
Mix until you get a homogeneous and well-blended mixture.
Butter the muffin cups (mine have a height of about 2 1/4 inches and a diameter of about 3 inches), sprinkle them with flour, and fill them with two spoonfuls of the mixture. It should fill about two-thirds of the cup.
Bake in the oven at 350°F for about 20 minutes, until the surface is golden. Always do the toothpick test to check the doneness.
Tips/Advice
Since you need to use the whole lemon, I recommend choosing untreated lemons with a very thin white part to avoid them being too bitter.
If you liked the Lemon Muffin Pan without Butter, try the other Muffin recipes:
With carrots, almonds, and orange (like Camille)
With pineapple flavored yogurt
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