Honey and Lemon Muffins
Limes were on sale, so I combined them with honey for these muffins. I love the combination of citrus fruits and honey.
I used salted margarine balanced with vegetable oil since I didn't want the flavor to be too strong.
If using unsalted butter, you could use 100 g butter without vegetable oil.
I used limes in place of lemons, since I happened to have them.
You can also use bottled instead of freshly squeezed lemon juice. Recipe by Milk to Cocoa to Momo
Honey and Lemon Muffins
Limes were on sale, so I combined them with honey for these muffins. I love the combination of citrus fruits and honey.
I used salted margarine balanced with vegetable oil since I didn't want the flavor to be too strong.
If using unsalted butter, you could use 100 g butter without vegetable oil.
I used limes in place of lemons, since I happened to have them.
You can also use bottled instead of freshly squeezed lemon juice. Recipe by Milk to Cocoa to Momo
Cooking Instructions
- 1
Cream the margarine, add sugar and honey, and mix.
- 2
Add the eggs, mix, then add the vegetable oil and milk, a little at a time, stirring after each addition.
- 3
Squeeze the lemon, add the lemon juice, then mix.
- 4
Sift in half of the ● dry ingredients, mix, then add the remaining half, and mix in.
- 5
(It's easier to mix in the dry ingredients in two rounds.)
- 6
Pour the batter into the mold, then bake for 25 minutes in an oven preheated to 180 ℃.
- 7
Test with a toothpick to test if they're done baking. Adjust the baking time depending on your oven.
- 8
This recipe makes a low-sugar muffin, so adjust the sweetness with sugar or honey to taste. You can also try eating them with honey or whipped cream.
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