Lemon Drizzle Muffins

Lemon Drizzle Muffins
Cook Time: 30 Minutes

What you need

  • 275g/10oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 4 teaspoons Odlums Baking Powder
  • 225ml/8fl oz Milk
  • 100ml/4fl oz Vegetable Oil
  • 2 Eggs
  • Pinch of Salt
  • Rind of 2 Lemons

Lemon Drizzle Topping

  • Juice of 1 Lemon
    225g/8oz Icing Sugar (approx)

Recipe Steps

  1. Preheat oven to 200°C/400°F/Gas 6. Line a muffin tin with paper cases.
  2. Sieve the flour, sugar, salt and baking powder into a bowl. Add the lemon rind and mix well.
  3. In a jug beat together the milk, oil and eggs. Add to the dry ingredients and roughly mix together, do not beat.
  4. Spoon the mixture into the muffin cases.
  5. Bake for about 30 minutes until well risen and golden brown. Cool on a wire tray.
  6. Make the lemon drizzle topping by mixing together the lemon juice and enough icing sugar to make a thick pouring icing.
  7. Spoon over the cooled muffins and store in an airtight container.