INGREDIENTS
• g 150/ 5,29 OZ of butter
• g 170/ 6 OZ of icing sugar
• g 5 salt
• n 1 of grated rind of a lemon
• n 1 vanilla bean
• n 2 eggs
• g 200/ 7,05 Oz of milk
• 500 G / 17,63 OZ of Flour for Frolla “Shortcrust” Molino Dallagiovanna
• g 16/ 0,56 Oz of baking powder

PREPARATION:
Mix together butter, vanilla bean, a grated rind of a lemon, salt and icing sugar.
Add a little at a time milk, eggs and at the end the flour and the baking powder.
If you want, you can add 300g/ 10,58 Oz of chocolate chips or 300g / 10,58 Oz of
fruits.
Pour the mix into a muffin tray and bake at 170 °C/ 338°F for15/20 minutes.