Lemon drizzle muffins
Method
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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.
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Spoon the mixture into the pre-prepared muffin cases.
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Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
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Make the lemon drizzle topping by mixing together the sugar and lemon juice.
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Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.
Ingredients
- 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)
Shopping List
Lemon drizzle muffins
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled