Once the muffins are cool, drizzle the tops with the glaze. Waking up to a lemon blueberry muffin is the secret to perpetual ...

vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins). Working quickly ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

Have a muffin tray ready lined with muffin papers. Preheat the oven at 200°C/400°F/gas mark 4-5. Sieve the flour, salt, baking powder in a bowl. Stir in the sugar. Rub in the butter until it ...

To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture ...

This slice lasts 2-3 days but can be frozen up to two months if you wrap individual slices in plastic wrap and freeze. The individual serves are perfect to pack, still frozen, in lunchboxes as ...

In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the melted butter, whisking briskly. Using a rubber spatula, start gently ...

makes: 1 (13-by-9 1/2-inch) slab pie ...

Feel so special to just pick your own lemons from your own garden. I play Tennis Inter-club at Bridge Park Tennis Club at Mangere Bride and have to take a plate for shared lunch with visitors.