I've always liked the softness of the muffins, and in this little cake I've added the softness of the muffins, and the softness of the muffins, and the softness of the muffins, and the softness of the muffins, and the softness of the muffins, and the softness of the muffins, and the softness of the muffins.

WHAT YOU NEED

Ingredients

110 grams of low-fat flour
100 grams of sweet cream
40 grams of butter
40 grams of white sugar
Three eggs.
Sugar cream in moderation
20 grams of lemon
Lemon juice (fresh lemon juice) 10 grams
Four 5-centimeter cakes and two 3-centimeter ones
5 grams of flour
Tata powder (may not be added) 1 g (optional)
1 drop of herb

How TO MADE Lemon and cream muffins

Steps 1 to 4

1. In a clean bowl, pour it into the cream.

2. In another bowl, sift the low-fat flour and bubble powder.

3. Light cream in 40 grams of sugar

4. Hit an egg first.

Steps 5 to 8

5. Stir one egg and then the next one, each one to be stirred and then the next one, until all three eggs are stirred.

6. Once again, sift the low-fat flour and baking powder that has just been sifted, and sift a Tata flour again.

7. Put it in the softening butter, this is the diagram that was done before, so it's going to work, it's going to make the dough evenly.

8. Cut the lemon into small pieces, remove the kernel, mix the dough evenly, and add a drop of vanilla juice.

Steps 9 to 12

9. Pour the dough into the baking cup before squeezing the lemon into the dough, I suggest you use the muffin cup, I don't have it this time, the baking time is longer.

10. Pour it into the pan.

11. Be sure to shake.

12. Six in all, four big ones for the little one, two muffins.

Steps 13 to 16

13. The oven

14. The finished product is evenly sprinkled with a little sugar cream.

15. Finished product

16. The sun.

Steps 17 to 20

17. It's delicious, soft, and lemon-scented, and it's delicious.

18. Another small cake with a map of the internal structure.