Lemon Almond Flour Mini Muffins

Finely grate the outer yellow zest and press out the juice from the ¹/₄ piece Lemon, collecting both in a small bowl.

Gently melt 17 gr Butter in a small saucepan over low heat, then remove from heat to cool slightly.

Preheat the oven to 175°C (350°F) and coat a 12-cup mini muffin tin using 3 gr Butter.

In a large mixing bowl, thoroughly whisk together the 1 piece Eggs size L, 50 gr Cow Yogurt 3.6%, 5 tsp Sugar, and 3 ml Vanilla Extract until creamy and uniform.

Pour the cooled melted butter and the prepared citrus zest and juice into the wet bowl, stirring until completely incorporated.

In a separate bowl, sift and combine the 75 gr Almond flour, ³/₄ tsp Baking Powder, and ¹/₄ tsp Table salt.

Gently fold the dry flour mixture into the wet bowl with a silicone spatula just until a cohesive, thick batter forms, then let it rest for 3 minutes.

Distribute the batter evenly among the greased mini muffin cups, filling each cavity about two-thirds to three-quarters full.

Bake on the center rack at 175°C (350°F) for 15 to 18 minutes until lightly browned and a toothpick inserted into the center emerges clean.