The Lemon Muffins without Butter are truly delicious, soft, fluffy, with a strong 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.
Don’t miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
Find links to other muffin recipes here:
- 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 0.56 oz)
- 1 lemon (about 3.5 oz)
Preparation
In a bowl, beat the eggs with the sugar using a whisk until they become very frothy.
Now add the oil gradually, continuing to beat with the whisk.
Thoroughly wash the lemon peel, dry it, and cut it into wedges, making sure to remove any internal seeds if present.
Place the lemon slices in a blender.
Blend until you obtain a rather fine lemon paste.
Now incorporate the lemon paste into the egg mixture and mix well with 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 are 2 1/8 inches high and 3 inches in diameter), sprinkle them with flour, and fill them with two spoonfuls of batter. It should fill about two-thirds of the cup.
Bake at 350°F for about 20 minutes, until the surface turns golden. Always do the toothpick test to check for 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 Muffins without Butter, try the other Muffin recipes too:
With carrots, almonds, and orange (like Camille)
With pineapple-flavored yogurt
My Social Channels!
To not miss any recipe, you can also follow me on:
Instagram; Pinterest and the YOUTUBE CHANNEL.
To stay updated on news and the latest recipes, follow my Facebook page
