Lemon Drizzle Muffins

A nice refreshing muffin for summer, something a bit different & just as popular as the fruit ones.

250g Plain flour

100g Sugar
3 tsp Baking powder
Grated zest 1 lemon
1/2 tsp Salt
180 ml Milk
80 ml Veg oil
1 Egg

Drizzle
Juice 1 Lemon
2 oz Sugar
Heat oven to 200c (180c fan)
Mix together well flour, baking powder, sugar, salt & zest. In a seperate bowl mix milk, oil & egg.
Add the flour mix into milk & fold till flour just moistened.
Spoon into cases & bake for 20 - 25 mins till risen & golden.
Cool on a wire rack
While muffins are cooling make drizzle
Mix juice into sugar & heat till sugar is dissolved. Poke holes into cooled muffins & spoon drizzle over.
Store for 24 hours in airtight container so muffins can develop their texture & flavour.

Fresh Cherry Muffins

Its cherry season here & one of the wonders of fresh cherries, apart from eating them by the handful, is what lovelies we can make with them.

These muffins are gorgeous but please make them a day before you want to eat them as they get their muffiny texture & the flavours come out better. So no cheating (Libby) or you will miss out big time :D

225g Plain flour

3 tsp Baking powder

100g Sugar

75g Margarine

225ml Butter milk (milk mixed with lemon juice)

4oz Cherries washed stalks & pips removed & quartered

1tsp Vanilla essence or sachet (Bulgaria)

12 muffin cases

Heat oven to 200c

Cream sugar & margarine together. Add the flour & baking powder, dont beat it. Add vanilla, stir then add milk, fold in to just moisten Fold in the cheries & spoon imediately into the muffin cases

Bake for 20-25 mins till risen & golden. cool on wire rack then store in airtight container for 24 hours.