Crunchy Lemon Muffins

I really enjoy this recipe – super quick to make up and results in lovely moist lemony muffins with a tasty crunchy top. Lovely warm or cold and can be frozen also.

Ingredients

2 Cups self raising flour
1 Cup white sugar
Finely grated rind of 2 lemons
100g butter, melted
1 Cup milk
2 large eggs

Syrup

Juice of 2 lemons

1/4 cup white sugar

Method

Preheat oven to 200C (390F).

Mix the first 3 ingredients in a large bowl.

In the second bowl mix together the melted butter, milk & eggs.

Make a well in the dry ingredients and pour the liquid ingredients into this. Lightly fold ingredients together until the flour is dampened. Do not over mix.

Spoon into well greased muffin tins and bake for 10-15 minutes.

While the muffins cook, mix the lemon juice and the second measure of sugar (do not dissolve the sugar). As soon as the muffins have been removed from the tins, brush them with the lemon juice topping.

Cool on a wire rack. Store in an airtight container once cooled.

Makes 12 muffins.