1

Batter: cream the butter, sugar and salt. Add the eggs one at a time, beating until the batter is light in colour. Add the zest and juice. Mix together the flour, hazelnuts and baking powder, then gently fold into the butter mixture. Place the batter into a muffin tin lined with paper cups, adding a piece of chocolate to each muffin, and placing a slice of lemon on top.

2

Baking: Bake the muffins in the bottom half of an oven preheated to 180 °C. Remove from oven and—still warm or cooled—dust with icing sugar and serve.

Source:

IG Dinkel, Judith Gmür-Stalder