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Ingi Cooks - crunchy lemon muffins!

It's winter. It's raining outside (again - we have had a LOT of rain lately - I blame those big low pressure systems sitting off the coast of New South Wales). It's cold (I've even had to put the heater on).

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.


The family rates these VERY HIGHLY! The sugar and lemon juice drizzled over the top, after baking, gives them a tangy flavour and a yummy sugary crunch. Give these a burl, and eat them warm, almost straight from the oven. I guarantee that your day will feel better, even if it's not actually.


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
1 egg
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).

Eat ASAP!



Comments

  1. I'm starving. And these look sublime!

    ReplyDelete
  2. I LOVE lemon anything baked. Yum. Thanks for the pics - they help with recipe trauma. I get nervous with baking...

    Lately, I've been making my own oat flour in the coffee grinder. It works really well. I'll give it a try with your recipe and let you know how it goes.

    ReplyDelete
  3. Lemonade's still good, especially if you are not well (as I have been of late), but those ones look delish :D

    ReplyDelete

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