Lemon Honey Muffin
by Sanjisha Painters Alliance
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Sift the low-gluten flour, mix it with baking powder and salt and stir evenly. Use a blender to break the lemon zest shreds. The gravy is also broken.
2. Let the butter soften at room temperature for 2 hours, cut into pieces, add sugar and beat until feathery, then add eggs one by one and beat evenly.
3. Add the low-gluten flour in 3 times and quickly and gently stir evenly. Then add the lemon shreds and lemon gravy in 2-3 times and mix well.
4. You can choose to pour the paper cup into the cake batter (eight-cent full) or pour all into the model.
5. Preheat the oven at 180 degrees for 10 minutes and bake the middle layer at 180 degrees for 30-40 minutes.
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