Crunchy Lemon Muffins

2 cups self raising flour (or 2 c flour + 2 heaped tsp baking powder)
3/4 cup sugar
75g butter, melted
1 cup milk
1 egg
Grated rind & juice of a large lemon

1/4 cup lemon juice
1/4 cup sugar

Mix flour, lemon rind, and sugar in a large bowl. In another bowl, add butter, milk, egg, & lemon juice. Fold all together, mixing just enough to combine. Spoon mixture into 12 well greased muffin tins and bake at 180ÂșC for 15 minutes until golden brown. Remove from the oven.
Stir lemon juice and sugar together in a pan over heat, until simmering. Pierce the muffins with a skewer and drizzle this mixture over the hot muffins. Leave in trays a few minutes, then remove.

Adapted from Alison Holst’s recipe.

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