2 cups self-raising flour
1cup white sugar
finely grated rind of 2 lemons
20 threads of Saffron roughly chopped
100g butter, melted
1 cup milk or substitute lactose free milk
2 large eggs
juice of 2 lemons
1/4 cup white sugar
Method
Preheat the oven to 180C fan forced. Mix flour, 1 cup white sugar and lemon rind in a large bowl.
Add the roughly chopped Saffron to the butter and melt. The heat helps infuse the Saffron into the butter.
In a second bowl mix the melted Saffron butter, milk and eggs. Tip the liquid ingredients into the dry ingredients and lightly fold together until the flour is dampened, DO NOT over mix
Spoon into well greased muffin tins or insert muffin liners, Bake for 10-15 minutes.
Mix the lemon juice and 1/4 cup white sugar while the muffins are cooking (DO NOT dissolve the sugar). As soon as the muffins are out of the tins, brush them with lemon sugar topping then cool on a rack.
