Lemon drizzle muffins
Prep time less than 30 mins
Cook time less than 30 mins
Makes 8-10 muffins
James Martin turns a classic cake into an indulgent muffin, packed full of lemony zing.
Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
Spoon the mixture into the pre-prepared muffin cases.
Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
Make the lemon drizzle topping by mixing together the sugar and lemon juice.
Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.
- 2 eggs, beaten
- 85g/3oz caster sugar
- 240ml/8fl oz milk
- 100ml/3½fl oz vegetable oil
- 300g/10oz plain flour
- 3 tsp baking powder
- ½ tsp salt
- 4 lemons, zest only
For the topping
- 50g/2oz icing sugar
- 1 lemon, juice only
- sprigs lemon thyme, to garnish (optional)
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