Lemon Muffins
Baking and Desserts • Romanian
Description
Lemon Muffins
Ingredients
- Butter 10 oz
- Sugar 20 oz
- Chicken Egg 6 pieces
- Lemon 3 pieces
- Wheat Flour 20 oz
- Baking Powder 0 oz
- Milk 10 fl oz
- Dried Apricots 10 oz
- Cognac 5 oz
Step-by-Step Guide
Step 1
Dice the dried apricots into small cubes. Raisins, figs, or dates can also be used, either together or separately. Soak the chopped dried fruits in brandy.
Step 2
Sift the flour through a fine sieve. For extra fluffiness, you can mix the flour with baking powder, which can also be sifted for thoroughness.
Step 3
Place room temperature butter into the mixing bowl, attach the paddle attachment, and turn the mixer to medium speed. Gradually add the sugar until the butter reaches a pale color and creamy texture.
Step 4
Crack the room temperature eggs into the oil one by one, and whisk the eggs together with the oil until smooth and well combined.
Step 5
Grate the lemon zest using a fine grater. Mix the grated zest with a small amount of sugar and let it sit for a while to allow the zest to release its juices.
Step 6
Then, it should be added to the mixer with the eggs, butter, and sugar. Mix for a minute and gradually add the flour with baking powder to the mixer. Continue mixing for about three minutes until the mixture is smooth, then pour in the room temperature milk. Mix for another three minutes, after which replace the mixer attachment from the spatula to the whisk and beat the batter for an additional two minutes.
Step 7
Add the dried apricots along with their juice and stir for another two minutes, until the batter takes on a glossy sheen. Grease the molds with butter and place one and a half tablespoons of batter into each mold. Make crosswise cuts on the batter to ensure a nice cone shape. Then, place the molds in an oven preheated to 340°F for twenty minutes.
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