Take the eggs out of the fridge.
Put the sugar in the bowl where you'll prepare the whole mixture.
Melt the butter.
Measure out 100 g of milk (cow's or nut milk) and sift 200 g of flour.
Wash the lemon, grate its zest, and squeeze the necessary amount of juice from it.
Wash the raspberries/blueberries.
Lemon Muffins with Raspberries
Viktoria Petrova
10 Recipes
None
Easy
40 min
Spiciness
None
Difficulty
Easy
Time
40 min
Preparation
10 min
Cooking
30 min
55 Views
Translated
Lemon muffins by the amazing Veronika Georgieva's recipe. Alternatively, you can make them with blueberries instead of raspberries, and use other types of products instead of coconut products (sugar, butter).
None
Easy
40 min
Spiciness
None
Difficulty
Easy
Time
40 min
Preparation
10 min
Cooking
30 min
Allergens
Vegetarian
Pescatarian
Halal
- Eggs
2
- coconut sugar
80 grams
- melted coconut oil
70 grams
- Lemon Juice
20 milliliters
- Lemon Peel
- Milk
100 grams
- Wheat Flour
200 grams
- Baking Powder
1 teaspoon
- raspberry or blueberry
130 grams
Beat the eggs with the coconut sugar with a fork.
Add the melted butter, lemon juice, lemon zest, and milk.
Also add the flour, baking powder, and fruit and mix well.
Divide the mixture into 12 muffin molds and bake in a preheated oven at 180°C with a fan for 30 min.
Viktoria Petrova
10 Recipes
None
Easy
40 min
Spiciness
None
Difficulty
Easy
Time
40 min
Preparation
10 min
Cooking
30 min
Allergens
Vegetarian
Pescatarian
Halal
- Eggs
2
- coconut sugar
80 grams
- melted coconut oil
70 grams
- Lemon Juice
20 milliliters
- Lemon Peel
- Milk
100 grams
- Wheat Flour
200 grams
- Baking Powder
1 teaspoon
- raspberry or blueberry
130 grams
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