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Steve Joll's lemon muffins and gingernuts recipes - 14 September

Lemon muffins

Doug's gingernuts

Lemon Muffins

The key: If you bake these even a couple of minutes too long they'll go dry. Check them at 20 and 25 to make sure you're okay. Press the top of one of them (gently). If it bounces back you're about ready to eat.

2 cups Champion standard flour
1 cup sugar
2 heaped teaspoons baking powder
1 teaspoon salt
3-4 lemons
100g butter (melted)
2 eggs

Oven temp: 160degC

Grease your muffin tray.
Mix together the dry ingredients and the grated zest of ALL the lemons in one bowl. 
Squeeze the lemons into a measuring cup and then make up the liquid to a little more than 1 cup with water (if you need to).  
Pour that into a second bowl with the melted butter and eggs. Beat the combo till it's good and frothy.
Chuck the wet into the dry and fold it all through until JUST combined.

Bake about 30 minutes.

Suggestion: If you have any lemons left after this lots done make some runny lemon icing with the juice and a little icing sugar and drizzle that over the top. Or if you can't be bothered with that just dust the muffins with icing sugar. Beautiful.

Blokes' comments
Penny: These are amazing!
Glen: Bang on
Herena: Great Recipe, Made some this afternoon and topped it with Lemon Honey, Very Delicious!
Jaimee: Delicious. Filled with cream cheese. Yum!
Mike: Easy to bake, easy to eat. Yummm!
Kylie: Have searched everywhere for the perfect muffin recipe and have found it in these.
Albert: Excellent recipe, brought the muffins into work, now they want me to bake at least once a week!!! Yer right!

Doug's Gingernuts

The key: Real ginger. Please don't use the rubbish they sell at most supermarkets. Get proper ground ginger from a specialist spice shop or your local Bin Inn.

100g butter (softened)
225g sugar
1 egg
1 tbsp golden syrup
250g flour
1 tsp baking soda
4 tsp ground ginger

Pre-heat the oven to 170degC.

Chuck the butter and sugar into a mixing bowl and set it going. Add the egg then the golden syrup and keep mixing until it's nice and creamy and thick.

Turn off the mixer, sift in the flour, baking soda and ginger and mix in with a spoon or flat knife until it's combined.

Using a teaspoon, roll into balls about the diameter of a 50c piece and arrange on sheets of baking paper on top of 2 baking trays. 

DON'T be tempted to flatten the balls with a fork, let the oven do its work.

Bake for about 25 minutes until they look golden.

Cool on a wire rack.