4 oz butter
6 oz caster sugar for the muffins
4 oz of caster sugar for the glaze
6 oz self raising flour
1tsp baking powder
1 lemon- juice and zest
Preheat the oven to 180 degrees.
Cream together butter and sugar until pale and fluffy. TIP: like to melt my butter in the microwave until really soft and almost at melting point. It achieves pale and fluffy a lot quicker!
Add the eggs one at a time, adding a spoonful of flour if the mixture looks close to splitting.
Add the flour and baking powder, integrating the milk as you go to get a smooth batter of dropping consistency. Grate in the lemon zest.
Scoop the mixture into muffing cases and fill to about two thirds full. I like to use a mechanical ice-cream scoop for this, as it saves mess, is much quicker than using teaspoons, and gives equal measures for each muffin. I got seven muffins out of this mixture.
Bake for approximately 30 minutes until golden. The skewer should come out clean, or alternatively the muffin should bounce back when pressed.
Add the juice of the lemon (about 2-3 tablespoons) to 4 oz of caster sugar. Zap for ten seconds in the microwave to melt the sugar a little. While the muffins are still hot, spoon the glaze over. This will dry and will be crunchy on top of the muffins.