Lemon almond muffins

Ingredients for 1 servings:

• 150 g butter
• 160 g sugar
• 4 eggs, size M
• 180 g flour
• e.g. vanilla
• 1 tsp baking powder
• 60 g almond flakes
• 1 lemon(s), peel
• Chocolate, white
• Food coloring, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Makes 24 mini muffins, fruity for spring and summer

Recipe for 24 mini muffins. Note: If you use a 12-hole muffin tin, the baking time will be longer! Soften or melt the butter, stir in the sugar, and beat until creamy. Then add the eggs, one at a time, and beat until evenly combined. Do not add the eggs if the butter is still too warm. Grate the zest of one lemon. Mix the zest with the flour, baking powder, vanilla, and sliced ​​almonds. Then stir this mixture into the butter mixture, preferably in smaller portions. Preheat the oven to 170°C (top and bottom heat). Line a mini muffin tin with baking cups and fill the cups with batter. Don’t overfill, as the batter will rise in the oven. Bake at 170°C (350°F) for about 10 minutes; they will still be nice and light brown; you can certainly leave them in for a little longer. Don’t forget to do the toothpick test. For the decoration, melt some white chocolate in a bain-marie; don’t let it get too hot; no water should get into the chocolate! It’s best to take the chocolate out of the bain-marie before it’s completely liquid. Divide between two bowls and mix with the food coloring. Transfer to small plastic bags and use scissors to cut a small hole through which the chocolate can then be piped over the muffins. I used Birkmann food coloring powder. Not every color dissolves in chocolate. This color still left behind small lumps, but most of it was dissolved. For an extra delicious result, dry-roast the almonds in a non-stick pan before baking. Be careful, the line between delicious and burnt is very fine here.