Lemon drizzle muffins
Ingredients
sponge
- 250 g Plain Flour
- 125 g Caster sugar
- 1 tbl lemon zest
- 1 tsp Baking powder
- 3 tsp Bicarbonate soda
- 1 tsp salt
- 1 Eggs
- 250 natural yoghurt
- 90 Butter
- 1 tbl lemon juice
Lemon drizzle
- 80 ml lemon juice
- 4 tbl Caster sugar
- 1 tsp lemon zest
Servings: muffins
Instructions
- Line a 12 cup muffin tin with paper cases.
- In a large bowl, combine the first six ingredients.
- In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
- Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
- Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
- In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
- For an added extra take 500ml of double cream and grate a lemon zest into it, wip it up and pipe onto muffins, decorate with slice of lemon
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