300 g/10 oz/2 cups plain flour
1 tbsp baking powder
150 g/5 oz/ 2/3 cup caster sugar
1 egg. beaten
225 ml/8 fl oz scant 1 cup milk
grated zest of 1 lemon
seeds from 6 cardamom pods.
85 g/3 oz butter, melted
sugar spring flowers, to decorate
For the frosting:
150 g/5 oz mascarpone
3 tbsp icing sugar. sifted
1 1/2 tsp lemon Juice
yellow food colouring
Preheat the oven to 200°C/400° F/Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour, baking powder and caster sugar and sift Into a large bowl.
In a separate bowl or Jug. combine the egg and milk, then stir in the lemon zest, cardamom seeds and butter.
Pour into the dry Ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muffin pan.
Bake for 20 mInutes until risen and golden. Leave to cool In the pan for a few minutes, then transfer to a wire rack to cool.
beat together the mascarpone. Icing sugar and lemon juice until smooth and creamy, then add a few drops of yellow colouring to make a pretty buttercup yellow.
Swirl on top of the muffins and decorate with sugar spring flowers.
|Spring Flower Favourites Muffins Recipe|