Lemon Muffins - dough

Method

• Preheat oven 350 degrees F
• Cream the butter, add sugar, beat until light and fluffy. Add eggs one by one, and lemon zest. Fold in flour. Add milk and stir. The dough should drop easily off a spoon when you shake it. Place paper muffin cups in a 12-well muffin tin. Divide dough equally in cups. Bake for 25 minutes.
• They will be cooked when a skewer pushed into the dough comes out clean.
• While cooking, prepare the topping. Mix the lemon juice and the sugar.
• When the muffins are cooked, leave to cool in tin for 5 minutes. Prick surface with fork. Pour topping over the muffins while still warm. Remove and cool on a wire tray. The topping will crystallize and become a little crunchy as it cools.