Crunchy Lemon Muffins Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups Self Raising Flour
3/4 cup of Sugar
1 tub 250g cream cheese - or 3/4 of tub depending on your taste
75 g butter
1 cup of milk
1 egg
Grated rind of 1 large Lemon or 2 small Lemons
1/4 cup of lemon juice
1/4 cup of Sugar
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Directions: |
Directions:1. Cut cream cheese into 12 cubes approx 1 cm cubed - then set aside.
2. Measure the flour and sugar into a bowl and toss the mix.
3. Melt butter, add the milk, egg and lemon rind and beat well with a fork to combine.
4. Add the liquid to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixed.
5. Three quarter fill muffin pans add cube of cream cheese into the centre of each muffin, then top with mixture to cover.
6. Bake at 200º C for 10 minutes.
7. Stir together the lemon juice and sugar without dissolving the sugar and dribble this over the hot muffins as soon as they are removed from the oven.
8. Leave to stand in the pans for only a few minutes after this in case the syrup hardens as it cools and sticks the muffins to the pans. |
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Personal
Notes: |
Personal
Notes: Another lovely recipe from the Corkill's handed down from Ngaire Reid (Vick's mum). Vicki hopes you make these for them often.
Tip: Freeze (Free flow) muffins so that you can continue to enjoy as they don't stay fresh for long if left in cake tin.
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