Lemon Muffins

Name: Lemon Muffins
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups Edmonds Self Raising Flour (300g); ¾ cup Chelsea Caster Sugar (170g); 1 egg; 1 cup Meadow Fresh Original Milk (250ml); Finely grated zest of 1 lemon; 60g butter, melted; Lemon Drizzle Topping; ⅓ cup lemon juice (80ml); ⅓ cup Chelsea Caster Sugar (75g)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 12

Author : Chelsea Sugar

lemon muffins

Ingredients

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2 cups Edmonds Self Raising Flour (300 grams)¾ cup Chelsea Caster Sugar (170 grams)1 egg1 cup Meadow Fresh Original Milk (250 milliliters)Finely grated zest of 1 lemon60 grams butter, meltedLemon Drizzle Topping⅓ cup lemon juice (80 milliliters)⅓ cup Chelsea Caster Sugar (75 grams)

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Instructions

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Preheat oven to 180Â°CÂ fan bake or 200Â°C regular bake. Grease a 12-hole muffin tin or line with paper cases. MixÂ flourÂ and Chelsea Caster SugarÂ together in a large bowl. In a separate bowl, whisk egg,Â milkÂ and lemon zest together. Add to dry ingredients. Add melted butterÂ and mix until onlyÂ just combined. Pour into prepared muffin tin and bake for 15-20 minutes. While muffins are cooking, make the drizzle topping by whisking the lemon juice and Chelsea Caster SugarÂ together until the sugar has dissolved. As soon as the muffins are cooked (they should spring back when lightly pressed)Â take out of the oven and spoon the lemon drizzle topping all over the tops. Leave the muffins to sit in the tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.