With only six ingredients, these delicious little muffins from the team at Awapuni Nurseries are quick and easy to make and are great for kids and adults alike to bake.

The addition of fresh lemon zest makes them a lovely Spring dessert or treat. Perfect with a side of coconut yogurt or ice cream. And there’s an eggless option too.

INGREDIENTS

2 cups self-raising flour

1 cup white sugar

1/4 cup brown sugar

75g butter

1 cup milk

1 egg (0r 1.5tsp Orgran mixed well in 1.5 Tbs water)

1 large fresh lemon

METHOD

Mix the self-raising flour with the sugar in a bowl. Don’t have self-raising flour? Add one heaped teaspoon of baking powder for each cup of regular flour.

Melt the butter and add to the milk, one egg (ore egg replacer) and the grated rind of one larger or two small lemons. Save the lemon juice for the topping. Beat well with a fork.

Combine the liquid ingredients with the dry ingredients until they are all dampened but not completely mixed.

Coat 12 medium-sized muffin tins with non-stick spray and divide the mixture evenly between the tins, cut little triangles of preserved lemon an place on top of each one. Bake at 200 degrees celcious for 10 minutes.

Once the muffins are cooked, mix a quarter of a cup of lemon juice with a quarter of a cup of brown sugar and drizzle over the hot muffins as soon as they’re removed from the oven. Leave the muffins in the tins for a few minutes, but no longer, in case the syrup sticks the muffins to the tin.

Serve with coconut yogurt or WaHiki Coconut Ice Cream

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