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Author Topic: Crunchy Lemon Muffins  (Read 420 times)
grapevine
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« on: Tue 12 February, 2008 - 10:29 am »

The sugar and Lemon juice drizzled over the top, after baking, gives a tangy flavour and an interesting sugary crunch.

2 cups of self-raising flour
3/4 cup of sugar

75 grams of butter
1 cup of milk
1 egg
grated rind of one large or two small lemons

1/4 cup of lemon juice
1/4 cup of 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 pansthat have been well coated with no-stick spray.

Bake at 200 celcius for 10 minutes.

Stir together the lemon juice and sugar without disolving the sugar, and drizzle this over the top of 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 coold and sticks the muffins to the pans. If this happens, it may be necessary to use a knife to "lever" the muffins from the pan.

Enjoy ! 
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Lisa
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« Reply #1 on: Tue 12 February, 2008 - 10:30 am »

I've used this receipe once or three times. Tis a good one 
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Suga
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« Reply #2 on: Tue 12 February, 2008 - 10:33 am »

yum

i like the woolworths ones, they do lime too

where the centre has a big blob of lime or lemon butter
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grapevine
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« Reply #3 on: Tue 12 February, 2008 - 10:38 am »

I use this recipe a lot when our lemon tree is dropping her bundle 
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