A traditional muffin pairing butter and lemon. This recipe gives you some flexibility to choose flavours and add some lemonade if you wish for a little bit of extra flair.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
2 cups plain flour
2 tsp baking powder
1 ¼ cup sugar
2 tsp grated lemon rind
2 eggs, lightly beaten
125g Westgold butter
¼ cup lemon juice
½ cup milk or substitute milk with either 1/2 cup of water, EasiYo yoghurt, or fizzy lemonade (use only ½ cup sugar if using lemonade)
Sift flour and baking powder into a mixing bowl. Mix in sugar and lemon rind, then make a well in the centre. Add the eggs, melted butter and milk (or other liquid) and mix until combined.
Spoon the mixture into 12 buttered muffin pans to three quarters full. Bake in hot oven 200°c, for 15 to 20 minutes or until golden.
Serve with white icing or warm with icing sugar.