Recipe: The Lakes, Tauranga

2½ cups flour
½ cup sugar
1 tbsp baking powder
½ tsp salt
3 lemons, zested
1¼ cups milk
½ cup vegetable oil
1 large egg
1 tsp vanilla essence

Lemon Syrup
½ cup freshly squeezed lemon juice
½ cup sugar

Preheat oven to bake at 190°C and grease a 12-cup muffin tray. Whisk the flour, sugar, baking powder and salt with the lemon zest. In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry, and beat with a spoon just until smooth.
Pour combined mixture into the muffin tray and bake for 20 minutes, or until a toothpick comes out clean.
While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about 5 minutes or until slightly reduced and shiny. Remove from heat.
When the muffins come out of the oven, immediately poke a couple of toothpick holes in each muffin and carefully drizzle the hot syrup over them. Let cool for at least 10 minutes in the tray to let the syrup absorb. Dust with icing sugar.
Prep time: 15 minutes
Baking time: 20 minutes

Lemon with green leaves isolated on white background

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