Lemon / almond muffins
Cakes in formCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Lemon / almond muffins
| Usprøjtet lemon peel grated | ||
| 1 | dl | Milk |
| 1 | tsp | Almond essence |
| 1 | tsp | Vanilla sugar |
| 125 | g | Soft butter |
| 2 | Eggs | |
| 2 | tsp | Baking soda |
| 2 | dl | Icing sugar |
| 2 | dl | Sugar |
| 3 | tbsp | Lemon juice |
| 4 | dl | Wheat flour |
| 40 | g | Chopped almonds |
Instructions for Lemon / almond muffins
To prepare the Lemon / almond muffins recipe, please follow these instructions:
Whip butter and sugar until it is completely white.
Whip the eggs at one time.
Turn flour, baking soda and vanilla sugar into.
Add milk, lemon juice and chopped almonds.
Bring the mass into muffin molds.
Bag at 175 degrees C. alm. Oven for 25 minutes.
Wait for the muffins to cool off with icing on.
Glaze: Whip butter and flour whole white.
Add lemon peel to taste.
Pour manelessen in.
Bring the icing on the cakes and decorate with a little extra lemon peel on top.
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