Lemon and Cornmeal Breakfast Muffins

Lemon and cornmeal breakfast muffins

Lemon and cornmeal breakfast muffins

Ingredients:

1 and half cups plain flour

half cup of cornmeal

half cup of golden caster sugar

3 tsp baking powder

half tsp salt

zest of one lemon

100g butter, melted and cooled

juice of one lemon

100ml milk

1 egg

Method:

1. Line a muffin tin with muffin cases.

2. Mix all the dry ingredients together in a mixing bowl. Mix all the wet ingredients together in a jug.

3. Pour the wet ingredients into the dry and mix gently with a wooden spoon. Do not beat, the mixture should look lumpy.

4. Split the mixture between the 10 muffin cases – I use an ice cream scoop to easily distribute the mixture.

5. Bake for 15-20 minutes at 180CFan until they are firm to the touch and a cake tester comes out of the muffins clean.

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