Lemon
Drizzle Muffins
Time
taken: An hour
Ingredients:
350g of self-raising flour, half a teaspoon of baking powder, a pinch of salt,
75g of light brown sugar, a lemon, 75g of butter, 2 eggs, 300ml of milk and 75g
of icing sugar.
Hi
readers,
We’ve
made it through another Monday! Hurray!! Every week, I feel that this shouldn’t
be taken for granted. I would like to know if more people die on Mondays than
on other days of the week. It can’t be just me that feels like this could
actually be true?? Mondays are tough going!
Today,
I’ve had a rubbish one. There’s a mystery illness brewing within and it’s
threatening to take me down. Symptoms: dry throat, feeling hot/cold and I have a
bit of a headache. Nothing awful. But I sense a storm brewing. This definitely
does not bode well.
But
I’ve been proactive! I shuffled to the shop this morning for foods full of
vitamins. Ate well. Then I holed up inside out of the cold and decided today was
to be a restful day. I baked and invited Woody over with the promise of a
muffin. He cheered me up!
As
someone that panics when I’m not doing ten things at once, it’s good to speak
to someone who takes a more relaxed approach to how to fill their days… this
makes me feel ok about taking a day off uni work. Sort of.
And
my muffins seem to have made lots of other people feel good! These are Lemon
Drizzle Muffins and the recipe for them I found on the shift calendar at work
this weekend, of all places. The calendar has a recipe for each month of the
year, and this January at the airport we’re being urged to bake Lemon Drizzle
Muffins. To which I say… alright!
Here’s
how you go about baking your very own Lemon Drizzle Muffins. Of course, in ten easy
steps…
1.
Heat your oven to 200˚C.
2.
Line a muffin tray with 12 muffin cases, and melt your butter in a small saucepan.
3.
In a large mixing bowl, add your flour, baking powder, salt and sugar.
4.
Grate the rind of your lemon into the bowl. And mix it all up!
ChefBeHere
Top Tip: Don’t throw away your lemon! You need this later on.
5.
Add your melted butter, eggs and milk to the bowl, then fold the mix together
until it is smooth.
6.
Spoon your mix evenly out into the muffin cases you’ve prepared and transport
the tray safely into the oven, to bake for twenty minutes.
ChefBeHere
Top Tip: I filled my cases almost to the top and then some of my muffins rose
so much that they overtopped their cases a little, while they baked in the
oven. It was dramatic. When the muffins had baked, I had to chop off the
overspill bits of muffin and feed them to my flatmates. To avoid this
happening: only fill your cases until they’re about two-thirds full.
7. Take your muffins out of the oven when they're well-risen and golden brown.
8.
Sift your icing sugar into a bowl and add the juice of your lemon.
9.
Stir this briskly until you have a smooth, lemony mix.
10.
Drizzle it over your muffins and serve them up!
Like
these babies here
And,
hey presto, you have before you a wonderful batch of muffins. These are your
weapons with which to spread happiness! For you and your loved ones. These muffins
are lemony gifts of love. They’re delicious!
So,
I lost patience somewhat with my sieving and, as a result, the drizzle on my
muffins is a little lumpy. Also, I don’t really know why, but my batch of
muffins all seem to be very attached to their muffin cases. They don’t come out
of them very easily! My flatmates have all been licking out their cases to get
the last bits of muffin. And me too!
Does
anyone out there know how to stop this from happening? It’s no real hardship
having a muffin stuck to its case, of course, but you do end up with sticky
fingers and crumbs on your nose!
If
anyone has any suggestions for how to avoid this, please send them over. And do
enjoy your muffins, everyone. Ready… set… BAKE!!!
Sift
safely,
Hayley
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