Muffins are so versatile they can be eaten at any time of the day. They work well for breakfast, brunch, snack time, name it. We have this sweet and tangy thing going and we just cannot stop. Sprinkle some sugar over the muffins and you are good to go.
3 cup plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
2 pcs eggs
3 pcs lemon
1 cup milk
1 teaspoon vanilla essence
6 tbsps unsalted butter
1 teaspoon salt
Preheat the oven to 350°F. Prepare a 12-cup muffin pan with baking cups.
Mix 2½ cup flour, ¼ teaspoon baking soda, ¼ teaspoon salt and 1½ teaspoon baking powder in a medium bowl. In another bowl whisk sugar, eggs, 1½ teaspoon lemon zest, ¼ cup lemon juice and milk. Mix in the melted and cooled butter.
Make a well in the bowl with the dry ingredients and pour in the wet ingredients. Stir until just combined (do not over mix).
Pour the batter into the baking cups, about ¼ way (this is because the batter rises). Sprinkle some sugar over (optional). Allow to bake for about 20 minutes. To check if it is done, insert a toothpick and it should come out clean.
Allow to cool for about 5 minutes before transferring to a wire rack.
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