Recipe for 12 heavy freezer friendly lemon muffins with a two-ingredient frosting.

Ingredients For Dough

250 g flour

250 g powdered sugar

250 g margarine (soft)

150 ml [soy]milk

4 eggs

2 tsp baking powder

4 tsp lemon zest (buy an organic! lemon)

4 tbsp lemon juice

1 pinch of salt

(25 g margarine for baking pan if you won’t use a silicone one)

Ingredients For Frosting

5 tbsp lemon juice

80 g powdered sugar

Cooking

Preaheat oven to 180 degrees Celcius, circulating air. Mix the eggs with the sugar until it has a fluffy texture. Then mix the rest of the ingredients into the dough. Fill dough into a muffin baking pan. (If you don’t use a silicone muffin pan you need to butter the pan first.)

Put the muffins in the oven for 20 minutes. In the meanwhile mix the powdered sugar with the lemon juice until it has a thick texture. Put the frosting onto the muffins when they cooled down a little bit. After 15 more minutes in the fridge the frosting has hartened. Bon appétit!

Numbers

Time to prepare: 20 minutes

Cooking time: 20 minutes in the oven + 15 minutes in the refridgerator