Today I have a lemon drizzle muffin recipe to share with you. But these are just not ANY lemon drizzle muffins. These ones are special. They are topped with cinder toffee for extra crunch and extra yum!
50 grams icing sugar
85 grams caster sugar
240 ml milk
100 ml vegetable oil
300 grams plain flour
3 teaspoons baking powder
1/2 teaspoon salt.
50 grams cinder toffee.
This part is easy, even I could do it: Put the cake cases in the tray.
Mix the eggs, sugar, milk and oil in a large bowl.
Sift in the flour, baking powder and salt.
Add the zest of the 4 lemons.
Optional : add the juice of a lemon for extra flavour if desired.
Spoon into muffin cases and bake on oven temperature 200C/400F/gas mark 6 for 30-35 minutes until well risen and golden.
Mix together the icing sugar, juice from 1 lemon and juice from 1 orange.
Crush up the cinder toffee.
When the cakes are cool, spoon the icing mixture over the muffins.
Sprinkle the cinder toffee over the muffins.
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