16 November 2009


The lemon tree in the garden is drooping with the hugest lemons, more than I know what to do with. I'm on a mission to collect great lemon recipes. This is one of my favourite muffin recipes. Moist, more like a little cake. I usually use the oil and yoghurt mixture instead of butter. Not sure where I got the recipe from but I suspect it was from NZ Gardener Magazine, which sends me newsletters by email. I'm a step-above-novice gardener and keep forgetting to pay attention to the things that need it, but I'm quite good at growing silverbeet, and the lemons just keep on coming without any help from me.


2 cups self raising flour
1 cup sugar
1 tspn salt
1 tspn baking soda

3 lemons
2 eggs
1 cup milk
1/2 cup butter,
(or 1/4 cup oil/1/4 cup yoghurt)
1/2 tspn cinnamon
Combine flour, sugar, baking soda and salt in bowl. Cut lemons into small pieces and pulse in food processor until finely chopped. Beat the eggs, and add milk, oil/yoghurt mix and the lemon. Pour into centre of the dry ingredients and mix gently. Pour into muffin tins and then sprinkle a mixture of cinnamon and sugar over the top. Bake for 20 minutes at 400 C (or if you have my ancient oven, for an eternity at 180 F if you don't want chargrilled lemon rocks). A little lemon syrup poured over when warm goes down a treat, too.

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