Lemon Muffins

Makes 10-11 muffins

250g self-raising flour (Dove Farm Flour for gluten-free)

100g white sugar

1 medium egg

240ml apple juice 

90ml vegetable oil

1 lemon

icing sugar

Method

1. Prepare muffin tin with paper or silicon muffin cases.  Preheat the oven to 190-200°C.
2.  Place the dry ingredients into a large bowl and mix, and the wet ingredients into a second bowl.  Grate the rind of the lemon into the bowl with the dry ingredients. Mix the contents of each bowl.  
3. Combine the wet with the dry, mixing thoroughly, but working quickly.
4. Divide the mixture between the 10-11 cases, and bake for 22-25 minutes.  
5. Whilst the muffins are cooking, use a lemon reamer to extract the juice from the lemon.  Strain the lemon juice.  Slowly add icing sugar to the lemon juice, stirring as you go.  This will be about 3Tsp of icing sugar.  Combine it well.  This is the lemon glaze.
6. When the muffins have cooked and are still hot, spoon a litle lemon glaze over each one.  Allow the muffins to cool for a few minutes, and then place on a cooling rack.

The muffins freeze well, but they are best served warm.   They also freeze well.