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- zest of 2 lemons
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup milk
- 1 1/3 cup fresh blueberries
For the Glaze
- 3 Tbsp unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 tsp pure vanilla extract
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp warm water
Preheat the oven to 425°F. Line a standard muffin tin, or two mini muffin tins with paper liners.
In a medium bowl, combine the lemon zest and sugars until well mixed and moist.
In the bowl of a stand mixer fitted, using the paddle attachment, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, mixing until well combined.
In another medium bowl, combine the flour, baking powder, baking soda and salt.
Add the flour and butter alternately, beginning and ending with flour. Gently fold in the blueberries
Spoon the batter evenly into the muffin tins, about 3/4 full.
Bake the muffins for 15 to 17 minutes (10-12 minutes for miniature), or until light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Then, dip them a second time!!
Serve warm, or cool on a rack and wrap airtight.