Lemon Syrup Muffins
A delicious snack or breakfast with a lemony twist
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Prep time10 minutes![]()
12 portions
Ingredients
- 1/2 cup sugar
- 60 g / 3 tbs Flora ProActiv Buttery or Original
- 1 egg lightly beaten
- 1 tbsp finely grated lemon zest
- 1/2 cup plain flour
- 1/2 cup wholemeal plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 cup buttermilk
- 2 tbsp lemon juice
- 1 1/2 tbsp sugar, extra
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 190◦C. Place paper cases in a 12 cup muffin pan and spray each case with light olive oil spray.
- Beat Flora ProActiv and sugar in a mixer until light and creamy. Gradually beat in the egg until well combined. Add lemon zest. Place the flours in a separate mixing bowl and mix with a wire whisk to combine.
- In another bowl, combine the bi-carbonate soda and buttermilk– it will bubble and start to rise.
- Using a large spoon, add the creamed egg mixture and buttermilk mixture to the flour and stir only until just combined – it will still be lumpy. Spoon the mixture evenly into the prepared paper cases. Bake for 16 minutes or until lightly golden and springy when touched. Cool muffins in tin for 3 minutes.
- To make syrup, combine lemon juice and sugar in a small saucepan. Stir over low heat until sugar dissolves. Simmer until mixture slightly thickens.
- Remove the paper cases and pour lemon syrup over muffins. Cool and serve with strawberries.
Muffins can be turn once clockwise every 4 minutes while cooking for even browning.