Vegan lemon muffins

Ingredients for 1 servings:

• 340 g flour
• 190 g sugar
• 18 g baking powder
• 1 pinch of salt
• 60 g applesauce
• 120 ml rapeseed oil
• 140 ml carbonated mineral water
• 60 ml fresh lemon juice from about 2 organic lemons
• 2 tbsp organic lemon peel, freshly grated
• 200 g powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

for 12 pieces

Mix all the dry ingredients (except the powdered sugar) together. Stir together all the remaining ingredients (except the powdered sugar, 1 teaspoon of lemon zest, and 2 tablespoons of lemon juice). It’s best to add the mineral water last. Fill the batter into the 12 cups in a prepared muffin tin; you can fill the cups quite full. If you don’t have a muffin tin, I recommend making the muffins smaller and adding more. Bake the muffins for about 20-25 minutes in a preheated oven at about 180 degrees Celsius (350 degrees Fahrenheit). To help the muffins cool faster, remove them from the muffin tin. Then mix the icing. First, stir 2 tablespoons of lemon juice into the powdered sugar, adding another tablespoon if necessary (the icing should be quite thick so it doesn’t run down the muffins). Once the icing is spread on the muffins, sprinkle the remaining lemon zest on the muffins as decoration.