Posted by: Joan Spiller | June 16, 2010

Lemon muffins – Recipe

Dad threatened a visit this morning so I thought I’d make lemon muffins .. they turned out great! Light and airy in texture but somehow crunchy as well. This is a fairly simple batter you can use for all sorts of muffins. For example: you could add a few blueberries, some mashed ripe banana, or diced apples and cinnamon (omit the lemon) etc.. Anyway here tis:

2 free range eggs
1c caster sugar
1/2c vegetable or rice bran oil
1/3c milk
1.5 – 2 c self raising flour (put in 1.5 c and if it’s too runny, add the remainder)
Pinch salt
Zest and juice of 2 lemons

Beat eggs and sugar til they’re nice and creamy. Add oil and milk, stir well.
Next add the lemon juice and zest.

Sift in the flour and salt. Now be gentle on it here – mix gently, lifting to incorporate air.
I use a large metal spoon.

Spoon into paper cup lined muffin trays.
This mix made 12 large muffins.

Because I could: I put a small piece of cream cheese inside each one .. I just put a little spoonful of batter into a paper cup then the cream cheese, then cover it with more batter.

Bake in a pre heated oven 175 deg for 12 mins – check after 10 mins in case they’re ready.



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