Rhonda Bracey: At Random

It was a baking day this afternoon – I have a lot of frozen lemon juice to use up! So first cab off the rank was Lemon Muffins.

I haven’t made these before so it was a bit of an experiment, and to add interest, I added some chopped dried apricots and a handful of dried banana chips. I thought of adding poppyseed, but I didn’t have any! I used the same Canadian recipe book that I use for my blueberry muffins.

Here’s the recipe (I doubled everything to use up more lemon juice and eggs!):

• 2 cups all-purpose flour (plain flour for Australians)
• 1/2 cup plus 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter or margarine
• 1/2 cup fresh lemon juice
• 2 eggs, lightly beaten
• grated rind of 1 or 2 lemons

1. Combine the flour, 1/2 cup sugar, baking powder and salt in a large bowl.
2. Melt the butter in a small saucepan. Remove from heat and stir in lemon juice and rind and beaten eggs.
3. Stir egg mixture into dry until well moistened.
4. Fill muffin cups, sprinkle tops with remaining sugar.
5. Bake in 400F oven (about 180C) until lightly browned.