Last Friday, Bendigo South East College’s Year Ten Food Technology class turned into a bustling bakery as students whipped up some Crunchy Lemon Muffins. The kitchen was alive with the zest of lemons and the buzz of students mastering both the art of baking and the discipline of cleanup.
Under the guidance of Mrs Lyons, students followed a straightforward recipe that resulted in perfectly golden and irresistibly crunchy muffins. Here’s a peek at the recipe they used, so you can bring a taste of BSE’s Food Tech class into your own kitchen:
Crunchy Lemon Muffins Recipe
Ingredients:
-
Muffins:
- 1 Cup Self-Raising Flour
- 1/3 Cup Sugar
- 40g Butter
- 125ml Milk
- 1 Small Egg
- Zest of 1/2 Lemon
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Topping:
- Juice of 1/2 Lemon
- 1 1/2 Tbsp Sugar
Instructions:
- Preparation: Preheat the oven to 200°C and line 8 muffin tins with paper cases. Zest and then juice half a lemon.
- Mix Dry Ingredients: In a medium bowl, combine flour and sugar.
- Combine Wet Ingredients: Melt butter in a separate bowl. Add milk, egg, and lemon zest to the melted butter and mix well.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, mixing lightly until just blended.
- Bake: Spoon the mixture evenly into the muffin papers. Bake for 10 minutes or until the muffins are golden brown.
- Cool: Leave the muffins in the pans to cool for 5 minutes.
- Glaze: Mix lemon juice and sugar for the topping. Glaze the hot muffins with the topping until all is used.
- Final Cooling: Transfer the muffins to a cake rack to cool completely.
This practical session wasn’t just about following a recipe; it was a complete learning experience. Students not only honed their culinary skills but also learned the importance of maintaining a clean and orderly workspace.
Nothing indeed beats learning that tastes this good!
