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Lemon Muffins
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    Makes 9-11 standard-size
    9 oz (255 g) plain flour
    3 teaspoons (15 ml) baking powder
    1/2 teaspoon (2.5 ml) salt
    3-4 oz (85-110 g) fine white granulated sugar
    1 egg
    8 fl oz (240 ml) milk
    1 teaspoon (5 ml) finely grated lemon rind
    3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted
    1/2 teaspoon (2.5 ml) lemon flavouring (optional)

    What to do:

    1 Prepare muffin tins. Preheat oven to 375-400°F
    (190-200°C) for a conventional oven, Gas Mark 5-6.
    2 In a large bowl, sift together: flour, baking powder, salt and
    sugar. (Add poppy seeds if using.)
    3 In a separate bowl, beat egg with a fork. Stir in milk,
    followed by grated lemon rind and oil/butter. (Add lemon
    flavouring if using.)
    4 Pour all of liquid ingredients into dry mixture. Stir just until
    combined. (Add raisins/sultanas if using.) Batter will be
    lumpy but no dry flour should be visible.
    5 Spoon into tins. Bake for 20-25 minutes, until tops are
    lightly browned and spring back when pressed gently.
    Spread immediately with glaze so that it melts over the
    hot muffins.

    Lemon Poppy Seed Muffins
    Add 1-2 Tablespoons (15-30 ml) poppy seeds to the dry ingredients.