Lemon chai muffin

Lemon chai muffin method

• Preheat the oven to 180°C and line a muffin tray with cases.
• Combine the flour, caster sugar, baking powder and salt.
• In a separate bowl, whisk together the milk, vegetable oil, egg and chai flavouring.
• Add the wet ingredients to the dry and mix gently until just combined. Avoid overmixing to keep the muffins light.
• Fold through the lemon pieces, distributing them evenly through the batter.
• Portion approximately 85-90g of batter into each muffin case.
• Bake for around 20-24 minutes, or until risen, golden and a skewer inserted into the muffin comes out clean.
• Leave to cool in the tray for a few minutes before transferring to a wire rack.