Lemon cream muffins

Name: Lemon cream muffins - Violeta H.
Ingredients: Dough: 2 eggs; 1/2 cup water; 1/2 cup oil; 1 cup sugar; 2 cups flour; 1 packet baking powder; 1 teaspoon vanilla essence; 1 pinch of salt. Lemon cream: 1 packet lemon; flavored cream Dr. Oetker; 240 ml cold milk; 2; 3 tablespoons powdered sugar. Decoration: colored candies; chocolate hearts.

Dessert - Lemon cream muffins by Violeta H. - Recipia

Lemon cream muffins are easy to make and have a simple batter made from ingredients that are usually available at home. The muffins bake for about 30 minutes and should be allowed to cool before decorating. The cream is prepared separately using cold milk and a packet of lemon-flavored cream. Finally, they can be decorated with colorful candies and chocolate hearts. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: depends on the cooling time of the muffins and chilling them before serving Servings: the number of muffins depends on the size of the molds used Difficulty: easy Recipe type: homemade muffins, suitable for dessert or festive meals Ingredients For the batter 2 eggs 1/2 cup water 1/2 cup oil 1 cup sugar 2 cups flour 1 packet baking powder 1 teaspoon vanilla extract A pinch of salt For the lemon cream 1 packet lemon-flavored cream Dr. Oetker 240 ml cold milk 2-3 tablespoons powdered sugar For decoration Colorful candies Chocolate hearts For the molds A little oil, for greasing the silicone molds Instructions 1. Prepare the batter Place the eggs and sugar in a bowl and mix until you achieve a frothy mixture. No other ingredients are needed at this point; it is important that the eggs and sugar are well combined before proceeding. Add the water and oil, then mix again until the mixture becomes smooth. Add the vanilla extract and a pinch of salt. 2. Incorporate the flour Sift the flour together with the baking powder, then gradually add them to the liquid mixture. Stir until there are no lumps of flour remaining. The mixture should be smooth and suitable for pouring into molds. There is no need to add any other ingredients beyond those listed. 3. Fill the silicone molds Grease the silicone molds with a little oil. Pour the batter into the molds, being careful not to fill them to the brim, so the batter has room to rise during baking. Place the molds on a baking tray, making it easy to put them in the oven. 4. Bake the muffins The oven should be preheated. Bake the muffins for about 30 minutes. The original recipe does not specify the oven temperature, so this should be adjusted according to the oven used. Check the muffins occasionally during baking to prevent burning. When they are done, remove them from the oven and let them cool before adding the cream. 5. Prepare the lemon cream Pour the cold milk into a bowl. Add the powdered sugar and the lemon-flavored cream powder. Mix well until the cream thickens and becomes fluffy. Place the cream in the refrigerator while the muffins cool. It is important that the muffins are not warm when you decorate them, as the cream can lose its consistency more quickly. 6. Decorate the muffins Once the muffins have cooled, top them with the lemon cream. You can spread the cream on top of each muffin and then add colorful candies and chocolate hearts. Keep the muffins chilled until serving. Why I make this recipe often I love this recipe because it uses a simple batter and does not require a cream prepared on the stove. The lemon cream is quick to make, and the decoration can be adapted based on what I have on hand. The muffins are also great when I want a portioned dessert. They can be prepared in advance, and the decoration can be done once they are completely cooled. Tips Sift the flour together with the baking powder before adding it to the batter. This way, the two ingredients distribute better in the mixture. Let the muffins cool before decorating. If they are still hot, the cream may become too soft and spread too much. Place the cream in the refrigerator while the muffins cool. This way, it will be ready for decoration and will not sit at room temperature longer than necessary. Check the muffins during baking, as the approximate 30-minute time may vary depending on the oven and the size of the molds. Grease the silicone molds with a little oil, even if they are reused. The batter will release more easily after baking. Substitutions The recipe does not provide exact substitutions for the main ingredients. For the lemon cream, it is recommended to use the packet of lemon-flavored cream mentioned in the ingredient list, as this is the one used in the original version. If you do not want the mentioned decoration, the colorful candies and chocolate hearts can be omitted. These are decorative and not essential for the batter or cream. Variations You can add cocoa to the batter, according to your preference. The source of the recipe does not specify an exact amount, so this should be adjusted without significantly changing the consistency of the mixture. Dried fruits or fresh fruits can also be added. These should be mixed into the batter before pouring it into the molds. For a simpler look, the muffins can be decorated only with lemon cream. If they are prepared for children or for a festive meal, colorful candies and chocolate hearts add a more cheerful decoration. Serving ideas Serve the muffins cold, after they have been refrigerated. The lemon cream is more enjoyable when well chilled, and the decoration remains more stable. They can be placed on a platter and served as individual desserts. For a simple presentation, just place the cream on top and add a few colorful candies. Frequently asked questions 1. Can I use paper molds instead of silicone molds? The original recipe is intended for silicone molds. If you use other molds, the baking time may vary depending on their size and material. Check the muffins during baking to prevent burning. 2. Can I put the cream on the muffins while they are still warm? It is better to wait until the muffins are completely cooled. The cream should be added after cooling, and until then, it should be kept in the refrigerator. 3. How long should I mix the lemon cream? The cream is mixed until it thickens and becomes fluffy. The recipe does not specify an exact number of minutes, as the duration may vary depending on the mixer and the temperature of the milk. 4. Can I skip the decoration? Yes. The colorful candies and chocolate hearts are used for decoration and can be omitted. The muffins can be served just with the lemon cream. 5. Can cocoa be added to the batter? Yes. Cocoa is mentioned as an optional ingredient. The amount is not specified in the original recipe, so it should be added according to preference. Nutritional values The values are estimated and refer to the total amount of batter and cream. An exact value per muffin cannot be calculated as the recipe does not specify how many molds are filled or the exact amount of lemon cream from the packet. For the entire recipe, the estimate is approximately 3,000-3,400 kcal, depending on the brand of cream powder and the amount of powdered sugar used. Protein: approximately 45-55 g Carbohydrates: approximately 400-450 g Fats: approximately 140-160 g Most of the calories come from oil, sugar, flour, and the ingredients in the lemon cream. For a per-serving estimate, the values should be divided by the final number of muffins. Storage and reheating Store the decorated muffins in the refrigerator, in a covered container, until serving. The lemon cream requires them to be kept cold. Reheating is not necessary. The muffins are served cold, after being refrigerated. If stored unadorned, the batter can be kept separately, and the cream can be added before serving.

Lemon cream muffins

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