Recipe: Lemon and Lime Muffins

Makes 12 medium sized muffins

For the muffins:

• 2 cups self raising flour
• 3/4 cup sugar
• 2 1/2 oz melted butter
• 1 cup milk
• 1 egg
• Grated zest of a small lemon and a lime

For the glaze:

• Juice of lemon and lime - about 1/4 cup
• 1/4 cup sugar

Preheat oven to 400 degrees F. In a large bowl whisk together flour and sugar with a wire whisk. In a separate bowl mix together milk, melted butter, egg and zest with a fork until well incorporated. Add the wet ingredients to the dry ingredients and lightly mix until mixture is damp but not totally mixed in. Over mixing will make the muffins tough. Prepare a muffin pan by coating with a non-stick spray. Divide the mixture between the 12 muffin pans. An ice cream scoop is an easy way to divide the mixture evenly. Bake for 10-15 minutes until golden and cooked through.

While the muffins are cooking prepare the glaze by mixing the lemon and lime juice with the sugar. Place parchment paper under a cooling rack. When the muffins have cooked, remove them from the pan, place them onto the rack and spoon the glaze over the muffins while the muffins are still hot. The parchment paper will catch any drips.

(Recipe adapted from Alison Holst's Lemon Muffins)