Citrus Mini Muffins

Preparation

1. We start by making the cream. We put the lemon skin (only the white part) and 10 g of sugar in the clean and dry glass. We shred programming 5 seconds, speed 8.

2. We add the rest of the sugar, the flour, the milk and the eggs. We program 7 minutes, 90º, speed 4. We put the cream in a bowl and reserve it.

3. We now make the dough for the muffins. We put the lime skin (only the yellow part) and 10 g of sugar in the glass. We grated programming 5 seconds, speed 8.

4. We add the juice, 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. We put the dough in the refrigerator where it will be at least 30 minutes.

8. We preheat the oven to 250º.

9. Helping us with a couple of spoons or with a pastry bag, we add a little of the dough to each wafer. Then a teaspoon of lemon curd and again cupcake batter. We have to fill the molds up to of their capacity.

10. In a small bowl or in a glass we put a few tablespoons of sugar and two or three drops of water and stir it. We sprinkle the muffins with the mixture. We lower the oven temperature to 220º and bake for approximately 7 minutes. We repeat until we finish with the dough.