lemon crunch muffinsrating:
Makes 12-16 medium (repcipe says 12 but they flowed over, as you can see - these rise a lot so don’t fill cases to brim!).
The sugar and lemon juice drizzled over the top, after baking, gives a tangy flavour, and an interesting sugary crunch.
For the muffins:
2 cups self-raising flour
¾ cup sugar
1 cup milk
Grated rind of 1 large or 2 small lemons
For the crunch:
¼ cup lemon juice
¼ cup sugar
Measure the flour and sugar into a bowl and toss to mix.
Melt the butter, add the milk, egg and lemon rind and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixed.
Divide the mixture evenly between 12 medium-sized muffin pans that have been well coated with non-stick spray.
Bake at 200C (higher if not fan) for 10 minutes
Stir together the lemon juice and sugar without dissolving the sugar, and drizzle this over the hot muffins as soon as they are removed from the oven. Leave to stand in the pans only for a few minutes after this, in case the syrup hardens as it cools and sticks the muffins to the pans (not an issue with silicone moulds.
Serve with afternoon tea or as a desert with lightly whipped cream and fresh fruit or berries.