Lemon Syrupy Muffins

Mix flour and sugar in bowl. Whistle a tune for feel-good drama.

Melt butter, add the milk, egg and lemon rind. Beat well with a fork to combine.

Add wet ingredients to the dry ingredients and stir until ingredients are only just dampened. Do not overmix.

Divide the mixture between 12 greased muffin cups. Bake at 200 C for 18 minutes.

Prick the top of the muffins with a toothpick so the flavour soaks in more. Stir together the lemon juice and sugar and drizzle over the muffin as soon as they are removed from the oven. Leave to stand in the pans for only a few minutes as the syrup will harden and stick the muffins to the pans.

The lemons I used very extra zangy, so to the cut the sting, I made some cream cheese with a sprinkle of lemon zest. And it came out pretty yumm. And so pretty. :D