Lemon drizzle muffins

So, after the last post and the query over the one handed baking I gave it a go. The result ? Well see below.

I chose this recipe because I knew it was easy and is an "all in one" method. Normally I make this as one big cake but I was short on time so it went easily into 12 muffins instead.

LEMON DRIZZLE MUFFINS
makes 12

4oz soft butter

6oz golden caster sugar

6oz self-raising flour

1 tsp baking powder

2 eggs

3-4 tbsp milk

1 tsp vanilla extract

finely grated zest of 1 lemon (unwaxed preferably)

For the drizzle:

juice of lemon

3oz caster sugar

Put cases into a 12 cup muffin can and preheat the oven to 180C

Put the ingredients for the cake in a large bowl and mix for 2 minutes - I'd suggest using a mixer !

Divide equally between the cases and bake for about 20-25 mins

Remove to a wire rack and using a skewer poke some small holes in the tops of the cakes

Spoon over the drizzle and leave to cool