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Lemon-flavoured cakes are a favourite of mine. Lemon adds freshness and lightness, making these muffins a real tasty treat for the summer. They have added lemon juice and zest for that ultimate pizazz – every single bite is full of flavour! The glazing adds a certain tartness to the muffins, complementing them perfectly. The recipe requires only one bowl and takes approx. 30 minutes to prepare, so the muffins are perfect for baking on the spur of the moment for a weekend with friends.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased
How it's done
Mix the oil, sugar, lemon zest, lemon juice and oat drink thoroughly in a bowl. Add the flour, salt, baking powder, bicarbonate of soda and poppy seeds to the mixture and mix well. Spoon the batter into the prepared muffin tin.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Mix the icing sugar and lemon juice until smooth. Spoon the glaze over the muffins, decorate with the lemon zest and poppy seeds.
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