Crunchy Lemon Muffins

Two years ago our big lemon tree just seemed to die on us.
I really liked the convenience of just being able to go out and pick a lemon any time of the year.
Friends used to come around when someone had a cold to use some too.
I have planted a new tree but it is going to take a couple of years before it will fruit for us.
A lovely lady has been keeping me supplied in lemons, (thank you Tanya) which is just wonderful as I really like a lot of recipes with lemons in them.

One I always made was Crunchy Lemon Muffins

This is one of the easiest basic muffins you can make.
You could just about build any other kind of muffin from this.
It is taken from Alison Holst recipe book Marvelous Muffins.

Crunchy Lemon Muffins

2 cups of self-raising flour
¾ cup sugar
75 grs butter
1 cup milk
1 egg
Grated rind of 1 large or 2 small lemons

¼ cup lemon juice
¼ cup sugar

Well grease a 12 muffin tray.
Mix the flour and sugar together in a large bowl and add the grated lemon rind.
Melt the butter until warm and add the milk.
Beat in the egg.
Fold liquids into the dry ingredients about 14 times until just mixed.
Some little bits of flour can still be seen.
Fill a 12 tin muffin tray and bake at 200ºC for 10 mins.
Mix the lemon juice and second measure of sugar but to not dissolve.
Spoon over all the muffins while they are still hot and in the tins.
Allow to cool for a few minutes and for the juice to soak in and then tip out.
If you leave it longer they will stick to the tins.
Use a knife carefully around the edges if the syrup hardens and they won’t tip out.