Crunchy Lemon Muffins

INGREDIENTS
2C self raising flour
3/4 C sugar
75g butter
1C milk
1 egg
grated rind of 1 lemon

1/4 C lemon juice
1/4C sugar

METHOD
Melt the butter and leave to cool.  Measure the flour and sugar into a bowl and toss to mix. Finely grate lemon rind into flour mixture.  Lightly beat egg and add to the milk, then add the cooled butter.  Beat well to combine.  Add the liquids to the dry ingredients, and combine only until the the dry ingredients have been lightly dampened.  Do not over mix.  Divide mixture between 12 medium muffin pans.  Bake at 200C for 12-15mins.

Meanwhile stir the lemon juice and sugar together, without dissolving the sugar and drizzle over the hot muffins as soon as they come out of the oven.

TIP   I take the hot muffins out of the muffin pan before drizzling with topping as it can get very hard to clean the muffin tin.  I usually stand on a wire rack over an easy to clean area of the bench and wipe down as soon as I have drizzled.

COMMENT  
I haven't met anybody who doesn't love these....

ELLA-ometre  LOVES
ZACH-ometre LOVES

Source:  Alison Holsts Marvellous Muffins