LEMON AND BLUEBERRY MUFFINS.

This recipe was discovered quite by chance - an experiment to see how the lemon and blueberry complimented each other... turns out its quIte a good mix! These muffins are deliciously moist, full of fruit and topped with a sprinkling of sugar.

Ingredients:

6oz butter

6oz caster sugar

Zest and juice from 2 lemons

3 eggs

6oz self-raising flour

150g fresh blueberries.

Granulated sugar for sprinkling.

Method:

Preheat the oven to fan 170/gas 5. Line a 12-hole muffin tin with paper cases.

Wash your blueberries and pat roughly dry. Weigh out your flour in a separate bowl and drop in your fresh blueberries. Stir them around gently so that the blueberries get coated in flour, pick them out and set them aside. This process stops the blueberries from sinking to the bottom of your cupcakes in a blue soggy mess.

Mix togeher the butter, sugar and lemon zest until pale and creamy. Add in the eggs, one at a time. Mix well in between each egg and add one spoonful of your flour if the mixture begins tor curdle. Add the rest of the flour once all the eggs have been added and stir through. Then add your blueberries and gently fold into the mixture.

Spoon into the muffin tin and bake in the oven for 15-20 minutes until the top is brown and the muffins are cooked through (a skewer will come out clean).

Once the muffins are cool, cut the lemons in half and squeeze the juice onto the top of the muffins and generously sprinkle the granulated sugar onto the cupcakes.

Makes 12 cupcakes.