John Myers
Lemon Muffins Lactose-free
The perfect lemon muffins lactose-free recipe with a picture and simple step-by-step instructions.
- 1 st Lemon
- 175 g Margarine
- 150 g Sugar
- 1 tbsp Vanilla sugar
- 1 pinch Salt
- 3 Pc. Eggs size L.
- 325 g Flour
- 1 packet Baking powder
- 5 tbsp Lemon soda
- Rub the lemon peel, then extract the juice from the lemon, collect the juice.
- Mix the margarine, sugar, vanilla sugar and salt until creamy. Add eggs one at a time and stir in. Stir the lemon juice and zest into the egg mixture. Mix the flour and baking powder. Alternately stir briefly into the dough with the soda.
- Line the 12 hollows of the muffin tin with paper liners. Spread the dough over the wells. Bake in a preheated oven at 150 ° for about 30 minutes.
- 4th tip: Here, too, you can stir in the latest fruit types like my blueberries!
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