It is gray and drizzly here today, perfect weather for some warm crunchy lemon muffins.
2 cups self raising flour
3/4 cup sugar
75 g butter
1 cup milk
grated rind of two lemons
1/4 cup lemon juice
1/4 cup sugar
Preheat oven to 200 C. Mix together flour and sugar in a large bowl.
Melt butter, then mix egg and lemon rind and beat well with a wooden spoon, to combine. Add liquids to dry ingredients and combine only until the ingredients have been lightly mixed.
Spoon into lightly greased muffin tins. Bake for around 15 minutes. When muffins are cooked, stir together the topping and drizzle over the hot muffins. Let them cool and take them out carefully, and place on a wire cake rack.
Steaming cup of coffee and warm crunchy muffins for morning tea - enjoy!