Lemon Drizzle Muffins

It's time to get the kitchen scales out again. I've got a recipe for you to try.    Here in Britain, Lemon Drizzle Cake is a favourite for afternoon tea.  We are going to make a variation on that theme, Lemon Drizzle Muffins.

Sometimes lemon cakes and pies are a bit TOO lemon-y for me but these muffins are gently flavoured.   There won't be any puckering up here!

Preheat the oven to 400 degrees F/ 200 degrees C.  Prepare the muffin tins by lining them with paper muffin cups.  This recipe makes 9 regular size muffins. 

You will need the following ingredients:

9 oz. plain flour

3 teaspoons baking powder

1/2 teaspoon salt

4 oz.  white sugar

1 teaspoon finely grated lemon zest

3 fl. oz. vegetable oil - I use canola oil

1 egg

4 fl. oz plain yogurt* -  our home made yogurt is great for this

4 fl. oz. milk

 *If you don't have yogurt you can increase the milk to 8 ounces.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. 

In another bowl, or large jug, mix together the egg, milk, yogurt, oil and lemon zest.  Pour the wet ingredients into the big bowl of dry ingredients and stir until everything is JUST combined.  

Remember the Muffin Rule - DO NOT OVER MIX.

Spoon the batter into the muffin tins and bake for 20 - 25 minutes.  The muffins are done when the tops are lightly browned and they spring back if you gently touch them. 

While the muffins are baking, make the 'Drizzle' part. 

Simply stir together:

3 ounces of icing sugar

3 Tablespoons of lemon juice

When the muffins are baked, remove them from the muffin tins and place on a wire rack or a baking sheet.  This might get a bit messy.  Spoon the lemon glaze over the hot muffins so the glaze will 'drizzle' and melt over them. 

There's only one thing left to do.  Put the kettle on, we 're ready for afternoon tea!