Lemon Muffins

Ingredients to make 12

• 275g

  Plain flour
• 225g

  Caster sugar
• 50g

  Ground almonds
• 2 tsp

  Baking powder
• 2

  Unwaxed lemons, finely grated zest plus 2 tbsp juice only
• 150ml

  Semi-skimmed milk
• 100g

  Unsalted butter, melted
• 50ml

  Sunflower or vegetable oil
• 2

  Large eggs
• ½ tsp

  Vanilla extract
• For the Glaze

• 4 tbsp

  Lemon juice
• 50g

  Golden caster sugar

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.  Line a 12-hole muffin tin with large paper cases.
2. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.
3. Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).
4. Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.
5. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature.