Lemon Muffins

Fragrant, delicate and light muffins. Prepare very quickly, so bake
children all the time. For a more dietary version, sour cream is
replaced with natural yoghurt. The oven can also be in the form of a
cake, not necessarily just keksiki. The baking time in this case will
be about 40 minutes, not 15-20. Lemons can be replaced with lime or
orange, also very tasty!

2/3 cups of sugar (150g)
2 lemons
2 cups flour (300g)
1 tsp baking powder
1/2 tsp. soda
1/4 tsp. salt
2 eggs
1/2 cup (125ml) of vegetable oil without odor
2 tsp. vanilla (optional)
2/3 cup (150 g) of sour cream or natural yogurt
2 tablespoons poppy (optional)
3 tablespoons sugar powder for glaze (optional)

Preheat the oven to 200 ° C. Lubricate the mold for the muffins with
butter or vegetable oil.

With lemons, peel off the zest on a small grater and grate with a fork
with sugar, so that the peel gives off the fragrance. Sugar will
become wet.

In a large bowl, mix the sugar with the zest, flour, baking powder,
soda and salt. It is better to sift the flour.

Squeeze juice from lemons, put aside 1 tablespoon. for glaze.

Separately beat egg with fork, add lemon juice, sour cream, vegetable
oil, vanilla, poppy (optional). Stir and transfer to a dry mixture
(with flour).

Stir to make a homogeneous dough. Spoon into molds, filling approximately 3/4.

Bake immediately, at 200 C in a preheated oven for 15-20 minutes, or
until the toothpick leaves the center of the cleaner. Remove from the
oven, let stand for 5 minutes, then get out of the molds (detach from
the mold, with a knife along the edge).

Glaze: mix 3 tbsp. powdered sugar and 1 tbsp. lemon juice. Lubricate
the top of warm keksikov glaze (half a teaspoon).