The (too simple) recipe for lemon flake almond muffins

I love making cakes. I do it for myself, for my mother, alone or with the children, it’s really something that relaxes me. This week I went digging My first Larousse pastry shop, a perfect little nugget to introduce to cooking those who empty the refrigerator faster than their shadow, I called the children. Even at the cost of eating everything, no matter how hard they work, we’re not in a hotel here.

The easy recipe for lemon and almond muffins

To make this recipe you will need:

• 150 g of flour
• 1 teaspoon of yeast
• 75 g of sugar
• 1 sachet of vanilla sugar
• 1 egg
• 10cl of milk
• 25g semi-salted butter
• 1 untreated lemon
• 15 g flaked almonds

To start with preheat the oven to 180°C. In a salad bowl mix the flour, yeast, icing sugar and vanilla sugar. In another bowl, mix the egg, milk and melted butter. Tell me everything, then pour the liquid preparation into the dry preparation. Take some lemon zest, then cut it in half and extract the juice which you will add to the preparation. Add the zest to the mixture and fill the muffin cups three-quarters full. Gently add the flaked almonds and you’re done, in the oven for 25 minutes.

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