LEMON AND ROSEMARY MUFFINS.

These are my favourite flavour combination. Ingredients.......1 cup of raw castor sugar, 180gm of softened butter/marg, 3 eggs lightly beaten, 2 and 1/2 cups of self raising flour, 3/4 cup of milk, 2 tbs of lemon curd, 1 tbs of finely chopped rosemary. Preheat your oven to 180 deg C. Line your muffin trays with muffin wraps. Beat the butter and sugar until fluffy and light in colour. In a medium bowl mix together the lightly beaten eggs with the milk. Add the egg mixture to the sugar mix , along with the flour. Beat until just combined. ( Over beating makes the muffins tough.) Finally add the rosemary and lemon curd, beating till just combined. Spoon into the muffin wraps in the muffin trays. Bake in the preheated oven and bake until the top of the muffin springs back when lightly touched, about 20 minutes. Remove from the muffin tray to a wire rack. I personally think they are perfectly flavoured without icing, but if you prefer a topping.. Topping Ingredients........250 ml of cream cheese, 3 tbs of lemon curd, 2 tsp of chopped rosemary. Use your electric beater to beat and combine the topping ingredients. Spoon the topping mixture over the top of the muffins, using the back of the teaspoon to smooth over.