LEMON MUFFINS
2 cups SR flour
3/4cup sugar
75 grams butter
1 cup milk
1 egg
Grated rind of l large or two small lemons
¼ cup lemon juice
¼ cup sugar
Measure the flour and sugar into a bowl and toss to mix and aerate.
Melt the butter and warm the milk a little. Add the milk, egg and lemon rind to the butter and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixed. So stop while the mixture still looks lumpy.
Coat medium sized muffin pans with non stick spray or butter. Divide the mixture between the pans. Bake at 200 degrees centigrade for 10 minutes. Test with skewer.
Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they are removed from the oven. Leave to stand in the pans for only a few minutes after this, just in case the syrup hardens as it cools and sticks the muffins to the pans. If this happens, it may be necessary to use a knife to lever the muffins from the pan, taking care not to damage the pan’s non stick finish.
They freeze.
Totally decadent when warmed in the microwave and then split with butter added.
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