Step 1: Collect the granulated sugar in a bowl and season with the grated lemon peel.
Step 2: Add sifted flour, cornstarch and baking powder.
Step 3: Mix the powders.
Step 4: Add milk.
Step 5: Add the seed oil.
Step 6: Squeeze the juice from the lemons and add to the remaining ingredients.
Step 7: Finish with the eggs.
Step 8: Mix everything well with a hand mixer.
Step 9: In the end you should get a creamy and lump-free mixture.
Step 10: Using an ice cream scoop, fill a muffin tin lined with paper cases 2/3 full with the prepared mixture and place in a static oven at 180°C for about 20 minutes. When the time has elapsed, take the cakes out of the oven, remove them from the tin and let them cool.
Step 11: Meanwhile, prepare the icing. Place the sifted powdered sugar in a bowl and add the lemon juice. Then mix well with a spoon until you get a liquid sauce with the right density.
Step 12: Drizzle the lemon icing onto the surface of the muffins.
Step 13: Finish with 1/2 lemon slice and add a fresh mint leaf and let it harden.
Step 14: Place the lemon muffins on a serving plate, bring to the table and serve.
Advice:
For this recipe we recommend that you choose fragrant, juicy lemons such as Sfusato Amalfitano, which are characterized by a fruity and low-acid taste. Alternatively, any other variety you have at home is fine as long as it is not chemically treated so that it can be consumed whole, with peel and juice, without any health risks.
If you wish, you can refine the cakes with candied fruit, rehydrated raisins or white chocolate chips, or try an even softer and melt-in-the-mouth version and add cow’s milk ricotta, well drained from the whey, to the remaining ingredients.
If you prefer, you can replace the seed oil with 50 g of soft butter or use oranges or tangerines instead of lemons.
The lemon muffins can be stored at room temperature under a baking tray for a maximum of 4-5 days.
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