This recipe is an oldie but a goodie. Great to have in the freezer to pull out when friends come round.
2 tsp Baking Powder
3/4 cup Sugar
1 cup Milk
Grated rind of 1 large or 2 small lemons
1/4 cup Sugar
1/4 cup Lemon Juice
Preheat oven to 200C. Add flour and baking powder to 1st measure of sugar and stir together. Melt butter and add milk, egg, lemon rind; beat well with a fork. Add the liquid to the dry ingredients and fold together until dry ingredients are lightly dampened – don’t over-mix. Put the mixture into a greased muffin pan and bake for 10-12 minutes.
Stir together the lemon juice and second measure of sugar (without dissolving sugar) and brush over hot muffins as soon as they come out of the oven. Leave the muffins to stand in the pan for just a few minutes and then remove to a wire rack to cool. If you leave them too long the syrup will harden as it cools and can stick the muffins to the pan.
Serve plain for morning or afternoon tea, or as a dessert with yoghurt and berries.