Then we wanted something sweet to eat. Yes, at 10 pm we decided to bake. Because that's how we roll. Yo.
MINI LEMON SPONGE MUFFINS
Makes 24 mini muffins.
I have used a non-stick mini muffin pan for this recipe. If you are not using a non-stick pan, be sure to pre-spray it with cooking spray or grease it prior to filling it with muffin mix. Also, because mini-muffin tins are small in nature, I have used a cake decorator to pipe the mix into the wells in the tin. If you do not have a decorator, you can put the mix into a Ziploc bag, snip a small piece of a corner off and use that instead.
Ingredients:
Muffins:
1/2 c margarine
1/2 c. sugar
2 eggs
zest of one lime
zest of one lemon
1 tbsp. lemon juice
1 c + 2 tbsp. self-rising cake flour
pinch of salt
4 tbsp. milk
Syrup:
4 tbsp. lime juice
4 tbsp. lemon juice
1 c. + 1/4 c. confectioner's sugar
Method:
-preheat oven to 350 degrees
-cream together margarine and sugar
-add the eggs, zest, and lemon juice; mix well
-fold in the flour and salt, incorporating slowly
-add milk and mix well
-pipe or spoon into the wells in the muffin tin
-cook for 20 to 25 minutes
-while the muffins are cooking, prepare the syrup by combining all the ingredients in a sauce pan and heating gently until the sugar dissolves
-as soon as the muffins are done cooking, pour the syrup over each muffin evenly, allowing the muffins to absorb the liquid evenly
-do not remove the muffins from the tin until they are relatively cool (about an hour) and have soaked up all the syrup; do not let the muffins cool completely as they will be difficult to remove from the tin
-turn the muffins out onto a rack and sprinkle with reserved confectioner's sugar; grate lime zest over the muffins before serving, if desired
