And yet, despite these bleak conditions, I have lemons. Life has given me lemons (literally and figuratively, lately), and I should therefore make lemonade, but it's cold. So I made lemon muffins instead.
2 cups of self-raising flour (I should buy this in bulk, I've made so many muffins lately)
3/4 cup sugar (I used caster sugar - I believe this is called "superfine" sugar in the US)
75 grams of butter (2.5 oz - is that right? Doesn't seem like a lot, but I'm a metric girl)
1 cup milk
grated rind of 1 large or 2 small lemons
1/4 cup lemon juice
1/4 cup caster/superfine sugar
Measure the flour and sugar into a bowl and toss to mix.
Melt the butter (how good does melted butter smell?) and add the milk, egg and lemon rind and beat well with a fork to combine.
|Om nom nom...|
|Look at our cute eggs!|
Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixed. This is the magic trick of light and fluffy muffins - do not overmix!
Divide the mixture evenly (or as evenly as you can manage) between 12 medium-sized muffin pans that have been well coated with oil spray.
Bake at 200C (390F) for 10 minutes or until cooked (which in my crappy oven with the door that doesn't close properly was at least 15 minutes).
Stir together the lemon juice and sugar WITHOUT dissolving the sugar (I emphasise this, because I didn't read it carefully enough and happily dissolved the sugar. The muffins still turned out yummy) and drizzle over the hot muffins as soon as they are removed from the oven. Leave to stand in the pans only for a few minutes, in case the syrup hardens as it cools and sticks the muffins to the pan (or use silicon pans like sensible cooks do).