Lemon muffins

So the early rush of activity has inevitably given way to a lull. It was bound to happen. Plus, we can't cook all these recipes at once, we'd run out way too soon.

However, we did find time for a little procrastinatory baking. This recipe for lemon muffins was an obvious next choice because we already had all the ingredients. Except the muffin tins. Fortunately, the neighbours were able to help, and were paid in muffins for their troubles.

Here's the recipe:

Lemon Muffins

For 12 medium-sized muffins:

2 cups self-raising flour
3/4 cup sugar
75 grams; 2 1/2 oz butter
1 cup milk
1 egg
Grated rind of 1 large lemon

Measure flour and sugar into bowl.

Melt butter, add milk, egg and lemon rind. Beat together well

Add liquid to dry ingredients and fold together until dry ingredients are lightly damp but not thoroughly mixed.

Divide into 12 medium muffin pans (or more smaller or less larger - they are very adaptable)

Bake at 400f for 10 mins. May need longer - touch top and should feel firmish.

Take out of oven and while still hot pour over 1/4 cup lemon juice and 1/4 cup sugar - not dissolved.

Enjoy.


400 fahrenheit is 200 centigrade, or near enough. While I was assembling the ingredients, I found some dessicated coconut, and thought this would make a good addition, so I added half a cup or so. Surprisingly, even with this addition, the mixture seemed very liquidy, but the finished products were perfect, nice and fluffy but with good weight as well.

We ate them hot with the lemon syrup for dessert and they were delicious. The neighbours got some, and so did the porters at Rhodes House, in whose good graces it always pays to be.