Lemorange Muffins© (makes 12)


Lemon Muffin Mix
  • 7 oz-200g Baking Margarine
  • 7 oz-200g Golden Caster Sugar
  • 2 medium Eggs (free-range)
  • 8 oz-235g Self-Raising Flour (sifted)
  • ½ teaspoon Baking Powder
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • 2 tablespoons Semi-Skimmed Milk
  • 1 tablespoon Sunflower Oil
Orange Buttercream
  • 2 teaspoons Orange Flavouring
  • 9 oz-250g Unsalted Butter (room temp)
  • 14 oz-400g Icing Sugar (sifted)
  • 2 tablespoon Semi-Skimmed Milk
Decoration (optional)
  • Chocolate Flowers


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  2. Line a 12-hole muffin pan with cases and set to one side
  3. In a large mixing bowl, cream together the margarine and sugar using an electric whisk until light in colour and well combined
  4. Add the eggs one at a time, combining well between each addition
  5. Add the milk, oil, lemon zest and lemon juice and mix again
  6. Follow with the flour and baking powder and combine one last time
  7. Spoon equally into the pre-prepared tin and pop into the oven for 25/30mins
  8. Remove from oven and allow to cool in the tin for 10 mins before removing and allowing to cool completely
  9. Meanwhile make the orange buttercream by adding all of the ingredients into a large mixing bowl and combine well
  10. When completely cool, using a small baking spatula/normal knife or piping bag, decorate the tops of the muffins with the prepared buttercream
  11. Decorate with the chocolate flowers or however you fancy and enjoy!

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