for a quick modern solution

 LEMON MICROWAVE MUFFINS

fot. Malwina Wojewódzka

INGREDIENTS:
(for 3 glasses or 4 cups)

• cup flour
• 6 tablespoons sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1 egg
• 5 tablespoons milk
• 5 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 0.5 cup raspberries
• butter to grease the glasses/cups

INSTRUCTIONS:

fot. Malwina Wojewódzka

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir thoroughly.

3. Grease the glasses or cups with butter and cover them with some flour.

4. Pour the batter into the glasses or cups and stick in a few raspberries.

BAKE:   3,5 min.   800 W

Note: You can use other fruit instead of raspberries or just bake plain muffins.

I used empty nutella glasses. They were perfect for the microwave!

for those who prefer small portions

 MINI LEMON TARTLETS WITH WILD STRAWBERRIES

INGREDIENTS:

(for 24 mini tartlets)

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 3 tablespoons caster sugar
• 3 tablespoons grated lemon zest
• 2 egg yolks

• 1.5 cups heavy cream
• 3 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipped cream
• 1.5 cups wild strawberries

INSTRUCTIONS:

1. Combine the flour, butter, sugar, lemon zest and egg yolks and knead the dough thoroughly. Cover it with plastic film and cool it in the refrigerator for about half an hour.

2. Divide the dough into ca. 24 pieces, form balls and press them against muffin trays to cover them half way up.

BAKE:   15 min.   180° C

3. Whip the cream with the vanilla sugar and stabilizer.

4. Fill the tartlets with the whipped cream and garnish them 

with the berries.

for those who don't like it too sweet

 LEMON MUFFINS

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 1 pinch salt
• 1 cup yoghurt
• 2 eggs
• 4 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 3 tablespoons orange zest
• fruit for garnish (e.g. blackcurrant)

ISNTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the lemon zest.

4. Fill paper liners with batter and put the fruit on top.

BAKE:   20 min.   180° C

for those who crave for something fresh and fruity

 LEMON-PINEAPPLE CUPCAKES

INGREDIENTS:
(for 18 cupcakes)

• 2 sticks butter (200g, unsalted)
• 0.7 cup caster sugar
• 4 eggs
• 1.3 cup flour
• 0.5 teaspoon baking powder
• 1 lemon zest
• 1 can pineapple
• 2 packs vanilla pudding powder
• 3 tablespoons sugar
• 1 tablespoon gelatine

INSTRUCTIONS:

1. Beat together the butter and sugar. One by one, add the eggs.

2. Combine the sifted flour with baking powder and whisk it with the with butter 
mixture until smooth.

3. Fold in the lemon zest.

4. Fill paper liners with the batter (halfway up).

BAKE:   15 min.   180° C

5. Blend the pineapple until purreed.

6. Pour water into the pineapple syrup to get 500 ml of liquid (2 cups). 
Cook it and add the pudding powder and sugar. Stir it thoroughly.

7. Add the pineapple purree and gelatine (dissolved in minimum amount of hot water 
and cooled) to the pudding mixture.

8. Let it cool for a couple of hours in the refrigerator and pipe it onto the cupcakes.

Note: For the batter ingredients to combine, it is important that they are of room temperature.

Instead of canned pineapple you can use canned peaches.

You can also garnish your cupcakes with other fruit (eg. kiwi and mango, as in the pictures.)

for the sweet and the sour

 LEMON, KIWI & MERINGUE CUPCAKES

INGREDIENTS:

• 1.5 cup flour
• 4 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 cup natural yoghurt
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 eggs
• 3 tablespoons lemon zest
• 2 kiwis
• 2 egg whites
• 0.5 cup caster sugar

INSTRUCTIONS:

1. In one bowl combine the flour, brown sugar and baking powder. 
Whisk together the yoghurt, juice, oil and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the lemon zest.

3. Fill paper liners with the batter and put diced kiwi on top.

4. Beat the egg whites, adding the caster sugar in the end.

Top the cupcakes with the meringue.

BAKE:   27 min.   140° C