Sour Cream Lemon Muffins

• Vegetarian

• Produce

  • 1 Lemon, zest of large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Plain flour
  • 1 pinch Salt
  • 1/2 cup Sugar

• Dairy

  • 75 g Butter
  • 1 1/4 cup Sour cream

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Description

Ingredients

• 2 cups (280g) of plain flour
• ½ cup (110g) of sugar
• 1¼ teaspoons of baking powder
• 1 teaspoon of baking soda
• pinch of salt
• zest of one large lemon (or two small lemons)
• 1¼ cup (250g) of sour cream (I used light sour cream)
• 2 large eggs
• 75g of melted butter
• ⅓ cup of fresh lemon juice

Directions

• Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
• Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.
• Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.
• Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.
• Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.
• Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
• Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.