Lactose-free Fruit Seed Tart
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Muffin pistachio and lemon
ingredients
servings
6
Baking powder for desserts
1 unit
Lemon juice
50 grams
Water
4 spoons
Lemons
1 unit
Olive oil
60 grams
Eggs
2 unit
Brown sugar
100 grams
Pistachio grain
100 grams
Potato starch
50 grams
Type 00 wheat flour
200 grams
Desserts from Italy
Muffin pistachio and lemon
Muffin pistachio and lemon
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pistachio and lemon muffins are delicious great treats for breakfast and perfect in front of a good coffee. Like all the muffins are very soft ... and this does not depend on the presence of fat, but how they are made. The secret lies in the fact work separately the solid ingredients than liquid. The pistachio and lemon muffins are really delicate thanks to the sweet taste of pistachios that finds its balance with lemon.
preparation
step 1
We wash a nice organic lemon, grattugiamo spremiamone the peel and juice. In a bowl mix together the flour, chopped pistachios, sugar, starch, baking powder and grated lemon peel.
step 2
In another vessel instead slightly we beat eggs with 4 tablespoons of water, add the oil and the lemon juice. At this point slowly we pour it all in the solid ingredients and amalgamiamo formless
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step 3
Let us now drained 12 muffin cases and after having been buttered and floured (if we use non-stick ones do not need it) riempiamoli half of the dough. We bake our pistachio and lemon muffins at 180 degrees
step 4
After checking the cooking with the toothpick test, spengiamo, we sforniamo our treats and chilly expect it to gustarceli.
