Muffins

2 cups self raising flour

3/4 cup sugar

75g butter

1cup milk

1 egg

grated rind of 1 large lemon

1/4 cup lemon juice

1/4 cup sugar

Mix flour and sugar in a bowl
Melt the butter, add the milk, egg and lemon rind and beat well to combine
Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixes
Divide mixture evenly across 12 greased medium muffin pans
Bake at 200 C for 10 mins
Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they are removed from the oven
Leave to stand in the pans only for a few minutes after this

Preheat oven to 180°C (350°F). Grease 12 x 1⁄2-cup-capacity (125ml) muffin tins.
Place the flour, sugar, lemon rind and chia seeds in a large bowl and mix to combine.
Add the ricotta, egg, vanilla, yoghurt and oil and, using a butter knife, mix until just combined. Spoon into the tins.
Bake for 20–25 minutes or until cooked when tested with a skewer.
Allow to cool in the tins for 2 minutes, before transferring to a wire rack to cool completely.
To make the lemon glaze, place the sugar and lemon juice in a small bowl and whisk to combine.
Sprinkle the muffins with extra chia seeds and, using a teaspoon, drizzle with the lemon glaze to serve. Makes 12

Preheat oven to 180°C (350°F).
Place the flour, relish, ham, spinach, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.
Divide the mixture between 12 x ½-cup-capacity (125ml)  lightly greased muffin tins lined with paper cases and cook for 25 minutes or until cooked when tested with a skewer.
Turn out onto a wire rack to cool slightly. Serve with the extra tomato relish. Makes 12

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