Quite often on Sundays I find myself amidst a yMedia “working session” at my house, where people take over my dining room table and we make the magic happen.
Today I snuck in some muffin making, much to the delight of my visitors. Here’s what I made, with the photographic evidence because they haven’t lasted long.
Crunchy Lemon Muffins
A variation of an Alison Holst recipe.
Ingredients
- 2 cups self-raising flour
- ¾ cup sugar
- 75g butter
- 1 cup milk
- 1 egg, preferably size 7
- grated rind of 2 lemons
- ¼ cup Lemon Juice
- ¼ cup Sugar
If you want to be a bit healthier about it, you could substitute the butter for 5 tbsp canola oil, and use 5-6 tbsp of honey instead of the first measure of sugar.
Method
Preheat your oven to 200°C, and mix together the flour and first measure of sugar.
Melt the butter, add the milk, egg and lemon rind and beat with a fork.
Pour the wet mixture into the dry ingredients, and fold together until the ingredients are just mixed – muffins get tough and rubbery if you stir them too much, so stop when all the flour is wet and the mixture is still lumpy.
Spoon the mixture into a greased muffin tray or use paper muffin cases in your tray, and bake for 10-12 minutes or until a skewer inserted into the middle of the muffins comes out clean.
When the muffins are done, add the second measure of sugar to the lemon juice without dissolving the sugar, and brush onto the tops of the muffins. Let them stand and cool slightly – the topping will harden to form the crunchy part.