Lemon and Linden Muffins

Ingredients

• 1 cup flour
• 2 eggs
• 1 and 1/4 cups sugar
• A pinch of salt
• 100 grams butter
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• A pinch of linden zest, or hyssop, or any flavor you have on hand
• 1 lemon, cut into very thin slices
• To read how to prepare low-fat date cake, click this link:
• Video: How to prepare low-fat date cake
• To prepare cardamom and saffron cake the What Are We Cooking Today way, click this link:
• Video: Watch how to prepare this delicious cardamom and saffron cake

Method

1. Start by beating the butter in a mixer for several minutes, then add 1 cup of sugar and continue beating until the mixture is creamy.
2. Add the eggs and continue beating, then add the lemon juice.
3. Set the mixer to low speed and gradually add the sifted flour and salt while mixing continuously.
4. Add the lemon zest and fold the mixture with a wooden spoon or spatula.
5. Divide the muffin batter into a muffin or cupcake tin, taking care not to overfill the cups.
6. Bake the lemon and linden muffins in a preheated oven at 180°C for 15 minutes.
7. Meanwhile, put 1/2 cup water with 1/4 cup of the remaining sugar in a pan over the heat and stir until the sugar dissolves.
8. Add thinly sliced lemon pieces and let the sugar mixture thicken slightly; leave it for 5 minutes.
9. When the lemon muffins are done, poke them lightly with a thin knife while hot and pour a little of the lemon-sugar mixture into each one.
10. Top each muffin with a slice of lemon.
11. Lemon muffin recipe from the Sho Tabkheen Today kitchen.
12. To read how to make a low-fat date cake click this link:
13. Video: How to make a low-fat date cake
14. To make the cardamom and saffron cake Sho Tabkheen Today's way click this link:
15. Watch the video on how to prepare the delicious cardamom and saffron cake
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