Lemon Muffins

Ingredients

• 2 lemons (unprocessed)
• 250 g spelt flour
• 3 tsp baking powder
• 1 packet vanilla sugar (8 g)
• a pinch salt
• 125 g softened butter
• 200 g coconut palm sugar
• 2 Eggs
• 250 g yogurt (3.5% fat)

Instructions

1. 1.

   Distribute paper liners into the muffin tin cavities. Rinse lemons hot, pat dry and finely grate the zest of one lemon. Use a zester to cut fine strips from the remaining lemon’s zest and set aside. Squeeze the lemons for juice. In a mixing bowl combine spelt flour, baking powder, vanilla sugar, grated lemon zest, and salt.

2. 2.

   Cream butter and coconut palm sugar in a second bowl. Stir in lemon juice, eggs, and yogurt. Add the wet mixture to the dry ingredients and mix just until the dry components are moistened. Spoon the batter into the paper‑lined muffin tin cavities.

3. 3.

   Bake the lemon muffins in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for 20–25 minutes, or until golden brown. Remove from the tin and let cool completely on a wire rack before serving with the remaining zest strips.