Mat Armett's Lemon Muffins

    45 min

    The lemon variation of my Muffins.


    Derbyshire, England, UK
    4 people made this

    Serves: 12 

    • 125g Butter
    • 280g Castor sugar
    • 2 Large Eggs
    • 1 tsp Vanilla Essence
    • 2 tsp Baking Powder
    • Zest and juice of 2 Lemons
    • 560g Plain flour
    • 150ml Semi-skimmed Milk

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oven to 210'c, grease muffin tray/cake tin and line with greaseproof paper or muffin cases.
    2. In a medium bowl, beat Butter until creamy, beat in Castor sugar until pale and fluffy. Beat in Eggs, one at a time. Finally beat in Vanilla essence and Baking powder.
    3. Fold in the Plain flour and Semi-skimmed milk, when fully mixed add zest and Lemon juice then spoon mix into muffin cases/cake tin.
    4. 5) For muffins bake for 25 - 30 minutes, for cake tin bake for 45-60, or until golden brown and not gooey in the middle. Allow to cool before removing from the tray.

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    Reviews in English (1)


    This recipe should be taken off the site. Thank you for making me waste flour, eggs, butter, sugar and lemons. The muffins were like rocks. Why does this recipe call for 560g of flour?! Please either alter the amount or take the recipe off for future users. I am very unhappy about this.  -  17 Sep 2009