|Lemon Honey and Cream Cheese Muffins
||[Jul. 8th, 2006|01:30 pm]
Beat 4 eggs together will with 1/2 teaspoon salt in a heat proof bowl. Blend 1 and 1/4 cups sugar, 125 grams melted butter, and the grated rind and juice of 3 large lemons. Stand the bowl in a simmering saucepan of water, and cook, stirring constantly, until the lemon honey has thickened. Store in an airtight container in the fridge.
Lemon Honey and Cream Cheese Muffins
3 cups flour
1 teaspoon baking soda
2 teaspoons baking soda
3/4 cup caster sugar
1 cup lemon honey
1 and 1/4 cups milk
250g cream cheese
Sift the flour, baking soda, baking powder and sugar into a bowl, and make a well in the centre.
In a jug, blend together the lemon honey, eggs, and milk, pour into the well and fold together.
Half fill 12 greased muffin tins, and place a tablespoonful of cream cheese in the centre of each. Cover with remaining muffin mixture.
Bake at 220oC for 15-18 minutes, or until will risen and golden. Cool in the tins for 5 minutes before removing.