Tuesday, 26 April 2016

20 Second Crunchy Lemon Muffins

This is a really quick and easy muffin recipe, and the muffin itself is really moist and fluffy with a crunchy topping. These are way too easy to eat!!!


20 Second Crunchy Lemon Muffins

This recipe can also be made EGG FREE! I accidentally forgot to put in the egg in my first batch so I thought it would make a good experiment!! They look and feel pretty similar, quite moist and fluffy, however with the egg the muffin is a little more 'crumbier'. If I didn't taste one after another I probably wouldn't even tell the difference! The one without egg is slightly more denser and doughier in texture (similar to the doughnut muffins) and is a bit like a packet mix cupcake texture. Either way, these are soo delicious and very easy to make and eat!


Left (brown casing): Recipe as below with egg
Right (white casing): Recipe as below WITHOUT egg

20 SECOND CRUNCHY LEMON MUFFINS

Makes 8 - 10 muffins

Ingredients:

Muffin

300 grams self raising flour
150 grams white sugar
75 grams butter
230 grams milk
1 egg (optional)
Zest of 1 lemon

Topping

1/3 cup lemon juice
1/3 cup sugar

Method:

1. Preheat oven to 200 degrees.
2. Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5.
3. Spoon into muffin cases.
4. Bake for 15 minutes or until a skewer comes out clean.
5. As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.


Add all muffin ingredients to bowl


Mix 20 seconds/Speed 5


Spoon into muffin cases 
Bake at 200 degrees for 15 minutes or until a skewer comes out clean.


Prepare sugar and lemon juice in bowls


As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.


20 Second Crunchy Lemon Muffins


9 comments:

  1. Hmm, really yummy and too much delicious please share its recipe with us i want to prepare it.chowringhee satya niketan menu

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  2. Can you please add a link to pintrest so i can save your delish recipes?? Pretty please. I need these lol

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    Replies
    1. Yup I have a pinterest page! I think this is the pin (I'm not very good with Pinterest! )
      http://pin.it/6yodCmr

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  3. How well do these keep? Are they still crunchy the next day?

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    Replies
    1. These keep really well for a few days, just zap them in the microwave for 10 seconds so they are super fluffy again. The crunch comes from the lemon juice and sugar topping, which 'melts' after a day, but you can always just sprinkle more sugar on top before you eat it

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  4. Hi, you have said the egg is optional (yeah!!!) Should I use a substitute or will it be just as yummy without an egg? Thank you, Kelly

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    Replies
    1. Hi Kelly, you can completely omit the egg. My Milo Muffins are also egg free 😊 http://thermotwinning.blogspot.com.au/2016/05/30-second-milo-muffins.html

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  5. I made these last night, I replaced half the sugar with natvia and didn't use an egg. They were quick and easy.

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  6. So quick and soooo good! I love lemon cake! Thank you :)

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