Please ask your mum or dad for help as you follow the simple instructions below to bake a batch of delicious Lemon Muffins.
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Lemon Muffins
Supplied:
- 250g self-raising flour
- 1 tsp baking powder
- 85g white sugar
- 1 lemon finely zested and juiced
- 10 muffin cases
To supply:
- 1 egg
- 240ml milk
- 90ml vegetable oil
Equipment:
- Large mixing bowl
- Jug or small bowl
- Fork Grater
- Juicer Chopping board
- Small knife
- Wooden spoon
- Cooling rack
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6 and line a 10-hole muffin tin with large paper cases.
- Put the flour, sugar, baking powder and lemon zest in a large mixing bowl and mix well.
- Using a fork, beat together the milk, oil, egg and lemon juice in a jug. Pour over the dry ingredients and mix until the dry ingredients are
just wet. (do not overmix or your muffins will become tough). - Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 20 – 25 minutes until the muffins are slightly brown and spring back when touched.
- Cool on a wire rack
