[recipe adapted from: Muffin Recipes]
1 egg (slightly beaten)
½ cup grape seed oil
¾ cup milk
½ cup golden caster sugar
grated rind of ½-1 unwaxed lemon
juice of ½-1 lemon (depending how juicy)
2 cups plain flour
3 tsp baking powder
1 tsp salt
brown sugar crystals – optional
paper or silicone muffin cases
Preheat the oven to 200°C (392°F).
Place all wet ingredient and lemon rind in large mixing bowl and stir till sugar is dissolved.
In another bowl mix flour, baking powder and salt. Combine both bowls, stir one more time.
Line a muffin tray with muffin cases, and then fill each case to just above the muffin tray level.
Sprinkle top of the muffins with sugar crystals.
Bake for about 25 minutes, reducing heat towards the end of baking if top of the muffins getting brown too quickly.
This recipe makes 12 normal size muffins.