Lemon muffins

Preparation

1. Let's start by making the lemon curd.

2. We put the butterfly on the blades. We put the yolks with the sugar, we join the flour and the milk and we program 15 seconds speed 3. We add the lemon peel that we had grated and reserved at the beginning and also its juice. We program 11 minutes, 90º, speed 2.

3. We reserve the cream for later. We wash and dry the glass well.

4. Now we make the dough for the muffins. To do this, in the clean and dry glass we put the lemon peel (only the yellow part) and give a few strokes of turbo to grate it - we lower the remains with the spatula and, if necessary, repeat-. We now put the juice of half a lemon, the eggs and the sugar. We program 3 minutes, 37º, speed 3.

5. When the time is up we re-program 3 minutes, speed 3 (this time without temperature).

6. We pour the oil into the glass and mix 15 seconds, speed 5.

7. We add the flour, yeast and salt. We program 8 seconds, speed 6.

8. Helping us with a couple of spoons or with a pastry bag, we add a little of the dough to each wafer. Then we put a tablespoon of cream and then we add more dough. We have to fill the muffin tins up to of their capacity. We put the refrigerator. Here we will have it, at least 30 minutes.

9. We preheat the oven to 250º.

10. After that half an hour, we take the muffins out of the refrigerator and sprinkle them with sugar a little moistened with two or three drops of lemon juice. We lower the oven temperature to 220º and bake for approximately 15 minutes.