About this recipe:Lemon zest adds loads of fresh citrus flavour to this basic muffin.
250g plain flour
3 teaspoons baking powder
1 tablespoon grated lemon zest
1/2 teaspoon salt
80ml vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Heat oven to 200 C / Gas 6. Grease bottoms only of 12 muffin cups or line with paper cases.
In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; fold together just until dry ingredients are moistened (batter will be lumpy - don't overmix.)
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until skewer inserted in centre of muffin comes out clean. Cool 1 minute before removing muffins from tin. Serve warm.
Used different ingredients.
I didn't have a proper grater to grate the zest, so I gave up and only had about 1 teaspoon of zest instead of 1 tbsp. BUT to compensate I squeezed the juice of two lemons into a measuring jug, then topped off with milk to reach 180ml. The result? Perfect muffins with just the right amount of lemon flavour (they were quite lemony, which is what I wanted). I also used olive oil, as I do in most all my baking. Fab recipe! - 11 Feb 2010