Britain: Muffin Lemon

Published on 2014-07-21

  • Britain: Muffin Lemon

Time: 10 minutes preparation + 30 minutes + 10 minutes of rest for cooking
200 gr. flour 00
150 gr. caster sugar
30 gr. of butter
10 cl. of cream
½ teaspoon of baking powder
2 eggs
The juice and zest of 2 lemons untreated
10 cl. limoncello
50 gr. of butter
1 egg
10 gr. di maizena
75 gr. sugar
The juice of 1 lemon
1 egg
10 gr. of cornstarch
Preparation :
 Squeeze the lemon zest and retrieved. Mix the flour with the baking powder and sugar.
In a bowl, mix the flour with the baking powder and sugar. Add the eggs one at a time, the melted butter, the cream and the limoncello, the lemon juice and the zest of lemons.

Lemon heart :
Melt the butter with the sugar and lemon juice. Add the cornstarch and beaten egg. In a bowl, mix until smooth and homogeneous un'impasto. Modeled hemispheres of lemon cream in a silicone mold and let freeze for about 1 hour.
The cooking:
Preheat the oven at   180°C for about ½ hour . fill the 6 molds with the maffin mixture 
Place in the middle a frozen lemon . put in the oven and cook for 10 minutes  till to a golden colour
The suggestions of the chef:
The muffins have the distinction of being always made of 2 components: a drier and a more liquid. The two components must be joined without stirring or without stirring too depending on the techniques packaging. Must 'mean a very lumpy dough that' the characteristic of the softness of the muffin.


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