- 125gm butter, chopped
- ¾ cup castor sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 2 cups self-raising flour sifted
- 2/3 cup milk
- 1 tablespoon ground Lemon Myrtle
Preheat your oven to 180c. Spray your muffin tin with oil and line with muffin papers (or not).
Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy.
Add eggs one at a time, beating well after each addition, scraping down sides of bowl. Add 1 cup of flour and fold in gently, then add milk and continue to fold and then add 2nd cup of flour and lemon myrtle and gently fold into mixture.
Spoon even amounts of mixture into your muffin tin and bake for 20 minutes.