Lemon muffins

Ingredients for 12 servings:

• 250 g flour
• 3 tsp baking powder
• 2 tbsp vanilla sugar
• 3 tbsp poppy seeds
• 1 tbsp lemon(s) – zest, from an untreated, grated
• ½ tsp salt
• 120 g butter, soft
• 200 g sugar
• 3 eggs
• 250 g cream, sour
• 60 ml lemon juice, freshly squeezed
• 2 tbsp sugar
• ½ tsp ground cinnamon
• possibly grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

From the southern states

Mix the flour, baking powder, vanilla sugar, poppy seeds, lemon zest, and salt in a large bowl. In a second bowl, mix the butter and sugar together. Add the eggs one at a time and beat until creamy. Then add the sour cream and lemon juice and stir in. Add this mixture to the dry ingredients and mix everything together. Only mix until all the ingredients are just combined, otherwise the muffins will be tough. Preheat the oven to 200°C. Grease a muffin tin or line the holes with paper baking cups. Fill the holes about two-thirds full with batter. Mix the two tablespoons of sugar with the cinnamon and sprinkle over the muffins. Place the tin in a preheated oven (180°C fan/gas mark 3-4) and bake for 20-25 minutes, until the tops crack. Remove the tin from the oven and let the muffins rest for 5 minutes. Then remove from the molds and let cool on a wire rack.