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.
When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!
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.