Muffins with Lemon Jam
The term muffin was born in 1703 and finds its etymology in the old French “moufflet” which, referring to bread, meant soft. THE muffin They were born in England in the Victorian period as a poor dessert for court servants, made from leftover bread and biscuit dough scraps.THE muffins with lemon jam they are some soft lemon muffins filled prepared with a aromatic dough enriched with the lemon jam which is also used to create a soft and citrusy heart, which surprises with every bite.
Ingredients
Ingredients for Muffins
- 250 g '00' flour' Caputo
- 60 g sugar Semolina
- 80 ml Milk
- 100 g Butter Spindle
- 2 Egg Whole
- 1 Spoon Lemon Marmalade Noble Roots
- 1 Sachet Baking powder
- qb salt
Ingredients for the filling
- qb Lemon Marmalade Noble Roots
Instructions
- Combine all the liquid ingredients in a bowl: egg, milk, butter melted and cooled and a spoonful of jam and mix everything together with a hand whisk. Add the Flour, it sugar, The yeast and a pinch of salt and mix well.
- Line the cavities of a muffin mould with paper cups (if you don't have any, butter them) and add a spoonful of batter to each cavity.Lemon Marmalade (which will give you a soft heart) then cover with another spoonful of mixture.
- Bake the muffins in static oven preheated to 180° for 20 minutes, take them out of the oven and let them cool completely before unmolding them