Lemon Sultana Muffins

Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes:11-12 muffins

Ingredients

• 200g (7oz, 1⅔ cup) all-purpose flour
• 25g (3 level tablespoons) vanilla custard powder-you can also use cornstarch (cornflour)
• 2 teaspoons baking powder
• 140g (5oz, ¾ cup) sugar
• 3 large eggs
• 150g (10 tablespoons, 5.3oz, 1 stick + 2 tablespoons) margarine, softened
• Rind (zest) of 1 lemon and 4 tablespoons lemon juice
• 1 teaspoon vanilla essence 
• ¾ cup sultanas (golden raisins)

For Topping (Optional)

• 120g (1 cup) confectioners (icing) sugar
• 2 tablespoons lemon juice, extra

Instructions

1. Line a 12 hole muffin pan with paper cases. Preheat the oven to 375ºF (190ºC) ten minutes before baking. Sift the flour, custard powder and baking powder into a bowl.
2. Add the sugar, eggs, butter, lemon zest, juice and vanilla to the sifted flour. Beat the mixture with an electric mixer until very pale and smooth (about 3 minutes). Stir in the sultanas (golden raisins)
3. Spoon the mixture into prepared muffin pan and bake 25-30 minutes or until a skewer inserted in the middle comes out clean.
4. Remove from oven, let stand 5 minutes then transfer to a cooling rack.
5. Lemon Drizzle: Mix the extra lemon juice with about ¾ of the confectioners sugar to a pouring consistency. Drizzle over the muffins while still warm and leave to cool completely.
6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 375ºF (190ºC) for 25 minutes.
2. You’ll need two lemons for this recipe.

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