Soaked Lemon Buttermilk Muffins

Ingredients for 12 servings:

• 120 g wheat flour (wholemeal)
• 140 g wheat flour, type 405
• 2 tsp baking powder
• ½ tsp baking soda
• 1 orange(s), grated peel
• 1 lemon(s), grated peel
• 1 egg(s)
• 140 g sugar
• 80 ml oil, neutral
• 250 g buttermilk
• 100 ml lemon juice, freshly squeezed
• 100 ml orange juice, freshly squeezed
• 3 tbsp sugar
• powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fruity and not too sweet

Whisk together the orange and lemon zest, egg, sugar, oil, and buttermilk until well combined. Add the flour, baking powder, and baking soda and mix to form a smooth batter. Divide the batter evenly among 12 muffin cups or the holes in a muffin tin (don’t forget to grease and flour). Bake at 175°C (350°F) for 20-25 minutes. Heat the orange and lemon juice and dissolve the sugar in it. Pierce the tops of the warm muffins with a toothpick and soak them in the juice. Once the muffins have cooled, dust with powdered sugar. Tip: Paper baking cups can be used even after soaking. I let the muffins “dry” and cool on a wire rack after soaking. This works very well. When soaking, it’s best to generously cover the area with a kitchen towel, as juice will run down the sides!