Lemon Sour Cream Muffins

1/2c sour cream
50g melted butter
1tbsp lemon rind
3/4c sugar
2 eggs
1 1/2c self raising flour

- Preheat oven to 180deg C & line a 12 hole muffin tin
- Beat sour cream, lemon rind, butter, sugar, eggs and flour on low speed until ingredients are just combined. Increase speed and beat for 2 mins until thick and creamy.
- Spoon into muffin tins and bake for 20-25 mins
- While warm, stab holes with a tooth pick and pour over a mixture of equal parts sugar and lemon juice. Remove from trays soon after, otherwise the sticky lemon juice mixture makes them stick.

These were delicious! A little tougher than muffins should be, but such a good flavour!