🍋 Butter-free whole-lemon muffins

Published on 30 May 2022

Favourites stay in this browser only. Sign in to save them to your account.

Soft, fluffy and wonderfully fragrant. I used a large lemon just picked from my tree. At Gargnano on Lake Garda we are lucky to grow exceptional lemons 🍋🍋🍋🍋. I made muffins, but you can use a 22 cm cake tin or a loaf tin.

Do I have all the ingredients?

Ingredients

INGREDIENTS FOR 11/12 PIECES

You have 0 ingredients out of 8

You still need 8 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Method

Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I wash a lemon, trim the ends, cut into pieces and remove any seeds.
2.Step 2 of 12
I put it in a blender with a small cup of water.
3.Step 3 of 12
I blend until creamy.
4.Step 4 of 12
I put the room-temperature eggs and sugar in a bowl or stand mixer and beat with a whisk or electric whisks.
5.Step 5 of 12
They should be pale and frothy. I sift the flour and baking powder.
6.Step 6 of 12
I gradually add the flour to the beaten eggs, mixing on low speed.
7.Step 7 of 12
I drizzle in the oil.
8.Step 8 of 12
I add the lemon purée.
9.Step 9 of 12
I combine all the ingredients thoroughly.
10.Step 10 of 12
I ladle the fairly liquid mixture into muffin cases.
11.Step 11 of 12
If smaller, you will get 12. I bake at 180°C in a fan oven for about 20/25 minutes. Test with a skewer; it should come out dry.
12.Step 12 of 12
I leave to cool on an oven rack and dust with icing sugar. I topped them with a teaspoon of lemon marmalade made with my wonderful lemons; the recipe is on the blog 🍋🍋🍋.

Original source: https://incucinaconlilly.com/2022/05/30/%f0%9f%8d%8b-muffin-pan-di-limone-senza-burro/

Reserved advertising space · no adverts are active