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Recipe of Lemon and Peppermint Muffins

Lemon and Peppermint Muffins

30 mins
20 mins
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I like to experiment a lot in the kitchen, and when I tried the peppermint lemonade I wanted to put this flavor in a muffin, I did the test with fear that it would be bitter, but on the contrary I got a sweet and refreshing result.


18 portions
  • 250 grams wheat flour
  • 180 grams sugar
  • 240 grams butter
  • 4 eggs, separated
  • 125 milliliters lemon juice
  • 60 grams peppermint
  • 10 grams baking soda
  • 2 lemons, grated peel
  • 120 grams butter
  • 200 grams sugar
  • 200 grams cream cheese
  • 2 tablespoons lemonade, peppermint


Preheat the oven to 180ºC.
Put 240 grams of butter with the common sugar.
Blend the lemon juice with the peppermint, strain and reserve; Separate 2 tablespoons of lemon juice and set aside.
Sift the flour together with the baking powder.
When the butter is cremated, add the yolks one by one.
After the yolks are well incorporated, add the lemonade and mix.
With enveloping movements add the flour and mix well.
Beat the egg whites until stiff and mix gently with the previous shake so as not to remove the air.
In a special mold for muffins, place the cups and fill them 3/4 parts.
Bake for 20 minutes. When they are ready, let cool to decorate.
To decorate, mix the 120 g of butter with the 2 tablespoons of yerbabuena lemonade that had been separated. Then add the powdered sugar and the cream cheese.
When the cream has the desired consistency place in sleeve and cover.


For a better presentation you can put some fresh leaves of mint, some slices of lemon or strips of lemon peel.


If desired, finely chopped herb leaves can be added to both the dough and the cream cheese cover; this gives a better flavor and a delicious aroma.

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