Sometimes inspiration comes at the strangest of moments and the strangest of places. The story goes like this: I was on a flight to Malta. I don’t need to tell you what plane food tastes like. I wasn’t really hungry anyway but I had to have something, so I ate some of the bread and lemon cake wrapped up in plastic. I thought it was going to taste like it, but believe it or not…*ta da* it was good!
I can’t help it. When I think of lemons I think of summer. They are so refreshing and go with almost everything, but together with honey they are also very handy during the winter months, for the sniffles! I wish I had thought of baking with lemons earlier – they would have made the cold gloomy days in Surrey so much better!
So what follows is my adaptation of a recipe I found this week and tried today. I love it and hope you do too. For 9-12 muffins you need:
- 250g plain flour
- 50g plus 2 tablespoons sugar
- 2 teaspoons baking powder
- the zest & juice of 1 lemon
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons vegetable oil
- 150ml milk
Grease/line with paper a muffin tin and preheat oven to 190°C (375 F).
In a large bowl combine flour, 50g sugar, baking powder, lemon zest and salt. (If you’re using coarse salt make sure to grind it to distribute flavour better.)
In another bowl beat the rest of the sugar, egg, oil, milk and lemon juice.
Combine both mixtures until all is just moistened. (Don’t over beat.)
Spoon the batter into the greased muffin tins and bake for around 20 mins. (Make sure they turn a little golden in colour, especially if you’re lining tin with paper.) Cool completely on a wire rack or serve warm with some ice cream. Why not?!