Ingredients
- 4 eggs
- 160 g caster sugar
- 100 g unsalted butter
- 80 g sunflower oil
- 100 ml milk
- finely grated zest of 1 lemon
- 250 g plain flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) vanilla powder
Method
- Heat the oven to 180°C (conventional, not fan) and line a 12-hole muffin tin with paper cases. Melt the butter and leave it to cool a little.
- Whisk the eggs and sugar for 2-3 minutes, until pale and slightly frothy.
- Stir in the cooled butter, oil, milk, lemon zest and vanilla.
- Sift in the flour and baking powder and fold with a spatula until no dry flour is left; do not overmix.
- Divide the batter between the cases, filling each about three quarters full.
- Bake for 20-25 minutes, until golden on top and a skewer inserted in the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then move them to a wire rack to cool a little.
Note: The muffins keep in an airtight container at room temperature for 2 days.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.