1. Grind the lemon peel into a fine texture using a grater or zester.
2. In a mixing bowl, beat the whole egg with a whisk. Then, add in the fine granulated sugar, a pinch of salt, and the honey, and stir until well combined.
3. Slowly add the sesame oil in several portions, mixing well each time until the mixture is emulsified.
4. Pour in the milk and lemon juice, and mix until fully incorporated.
5. Sift the soft flour and baking powder into the mixture, then gently fold with a whisk or rubber spatula. Be careful not to overmix to avoid overly activating the gluten in the flour. Once the batter is no longer powdery, add in the ground lemon peel and mix it in.
6. Transfer the finished batter into a piping bag and evenly distribute it into muffin cups.
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