Lemon Almond Muffins

For the lemon almond muffins, beat the eggs until frothy.

Stir in butter, sugar, vanilla sugar and lemon zest. Mix flour with baking powder and cornstarch with the almonds and gently stir into the egg mixture.

Fill the muffin tins 2/3 full with batter and bake at 180 degrees convection for about 15 to 20 minutes. Stir the lemon juice with the powdered sugar to a thick mixture and coat the cold muffins with it.

Serve the lemon and almond muffins.

Preparation Tip:

If you like, you can also replace some of the flour with ground almonds for the lemon almond muffins.

Related Recipes:

Potato and Almond MuffinsFor the potato-almond muffins, boil potatoes until soft and press through a potato ricer, chop the tomatoes... Chocolate Mocha Parfait with Hemp1 Prepare four coffee cups or glasses (capacity approx. 150 ml).2 Cut chocolate into pieces as small as... Amarena CakeGrease the mold. Sift flour with baking powder onto the surface, press an indentation in the center. Spread... Cocoa MuffinsFor the cocoa muffins, using a hand mixer, beat the butter with the eggs until fluffy. Stir in the vanilla... Eggnog MuffinsFor the egg liqueur muffins, first preheat the oven to 180 °C. Grease a muffin tray or line with paper cups... Raspberry Chocolate CakeFor the raspberry chocolate cake, first prepare the light sponge. For the light sponge cake, beat whole eggs... Strawberry Chocolate MuffinsFor the strawberry-chocolate muffins, combine the eggs with the sugar and beat with a mixer until the mixture... Potato and Almond Soup with Orange Oil and Crispy SticksFor the potato and almond soup with orange oil and crispy sticks, first peel and dice the onion, garlic and... Red Wine CakeFor the red wine ring cake, first coat the ring cake molds with Kronenöl Spezial with a fine butter flavor... Chocolate Toffee MuffinsFor the chocolate toffee muffins, melt the butter and let cool. Mix the flour with cocoa and baking powder...