Light lemon muffins

Ingredients for 1 servings:

• 175 g butter, soft
• 170 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 m.-sized eggs
• 2 lemon(s), untreated
• 325 g flour
• 1 packet of baking powder
• 5 tbsp milk
• 6 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

enough for 12 pieces

Cream the butter with 150g of sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Grate the zest of 1 lemon. Halve the lemon and squeeze out the juice. Stir the lemon zest and lemon juice into the butter and egg mixture. Mix the flour and baking powder. Then briefly stir into the batter, alternating with the milk. Line the twelve holes of a muffin tin with paper baking cups and fill each hole 3/4 full with batter. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C) for about 25-30 minutes. Remove the muffins and let cool for about 1 hour. Halve the remaining lemon. Cut one half into different wedges and roll in 20g of sugar. Squeeze the other half. Mix the icing sugar with the lemon juice to form a thin glaze and cover the muffins with it. Decorate with the lemon wedges.