ADVERTISEMENT

Delicious egg-free lemon muffins: easy and irresistible

Delicious egg-free lemon muffins: easy and irresistible

These eggless lemon muffins are a delicious treat, bursting with fresh lemon flavor and sprinkled with chocolate chips. Perfect for those looking for an easy and delicious muffin recipe, these muffins are made without eggs, making them suitable for those with egg allergies or dietary restrictions. The combination of lemon zest and chocolate chips creates a unique and irresistible flavor that is sure to please everyone.

ADVERTISEMENT

Why you'll love this: These muffins are incredibly easy to make, using simple ingredients you probably already have in your pantry. Fresh lemon zest adds a bright citrus flavor that pairs perfectly with the sweetness of the chocolate chips. The muffins are soft, moist and have a delicious crumb. Plus, being egg-free, they suit a variety of dietary needs.

Perfect occasion: These lemon muffins are perfect for breakfast, brunch, or as a snack any time of day. They're perfect for family gatherings, potlucks, or as a quick treat to take to work or school. These muffins are also ideal for cooking with children thanks to their simple and straightforward preparation.

See also  Delicious Blueberry Buttermilk Muffins: A Burst of Juicy Blueberries in Every Bite

Decorating Tips: For an extra touch of elegance, you can drizzle a simple lemon glaze on top of the muffins once cooled. replaces the word nice with empty make the icing, mix the powdered sugar with a little lemon juice until smooth. A sprinkle of powdered sugar or a few extra chocolate chips before baking can also improve their visual appeal.

  • Ingredients:
    • 80g erythritol or sugar
    • 1 tablespoon lemon zest
    • 1 teaspoon of baking powder
    • 50 ml light vegetable oil (such as sunflower or olive oil)
    • 140 ml of milk or vegetable milk
    • 150 g wheat or oat flour
    • 3 tablespoons of chocolate chips

Instructions:

  1. Preheat oven:
    • Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
  2. Mix the wet ingredients:
    • In a medium bowl, combine the vegetable oil and milk. Whisk until well combined.
  3. Mix the dry ingredients:
    • In a large bowl, combine erythritol or sugar, lemon zest, baking powder and flour.
  4. Mix wet and dry ingredients:
    • Gradually add the wet ingredients to the dry ingredients, stirring until everything is well combined. Be careful not to overmix.
    • Stir in chocolate chips until evenly distributed.
  5. Bake the muffins:
    • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
    • Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and serve:
    • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious and easy eggless lemon muffins, a perfect treat for any occasion!

Leave a Comment

ADVERTISEMENT