Lemon Muffins
These delicious lemon muffins are quick and easy to whip up and a perfect baking project to keep kids (of all ages!) entertained and learning.
Self-raising flour
Sugar
Butter
Milk
Egg
Lemons
Mix two cups of self-raising flour with a quarter of a cup of sugar in a bowl. Don't have self-raising flour? Add one heaped teaspoon of baking powder for each cup of regular flour.
Melt 75gms of butter and add to one cup of milk, one egg and the grated rind of one larger or two small lemons. Beat well with a fork.
Combine the liquid ingredients with the dry ingredients until they are all dampened but not completely mixed.
Coat 12 medium-sized muffin tins with non-stick spray and divide the mixture evenly between the tin. Bake at 200 degrees celcius for 10 minutes.
Once the muffins are cooked, mix a quarter of a cup of lemon juice with a quarter of a cup of sugar and drizzle over the hot muffins as soon as they're removed from the oven. Leave the muffins in the tins for a few minutes, but no longer, in case the syrup sticks the muffins to the tin.
