Sugar-Crusted Citrus Muffins

These lemon and lime muffins have a tangy topping that separates into a sticky syrup and a crunchy sugary crust.

Makes 10

1-3/4 cups self-rising flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup superfine sugar

1 cup milk

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 lime

1 egg, lightly beaten

6 Tbs. butter, melted

For the crunchy topping:

1/2 cup sugar

juice of 1 small lemon

Thinly pared strips of rind of 1/2 lemon

Thinly pared strips of rind of 1/2 lime

• Preheat the oven to 375 degrees F. Grease 10 cups of a 12-cup muffin pan or line 10 cups with paper muffin cups.
• For the muffins, mix the flour, baking powder, salt and sugar in a large bowl. Pour the milk into a bowl. Stir in the lemon and lime zest, egg and melted butter. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and golden. Remove from the oven and leave the baked muffins in the pan.
• While the muffins are baking, make the crunchy topping. Mix the sugar and lemon juice in a bowl until blended. Stir in the thinly pared strips of lemon and lime rind. When the muffins come out of the oven, spoon the citrus mixture over the hot muffins. Leave to cool in the pan, then turn out and serve.