Crunchy Lemon muffins

In 2004 our Moore Women Biblestudy put together a list of their morning tea favorites. This was Amy Kerns.

2 cups SR flour
3/4 cup sugar
75g butter
1 cup milk
1 egg
Grated rind 1 large lemon

Topping:
1/4 cup lemon juice
1/4 cup sugar

Put flour and first measure of sugar in bowl and toss to mix.
Melt butter, add the milk, egg and lemon rind and beat with fork to combine.
Add liquid ingredients to dry ingredients and combine only lightly till dampened, not thoroughly mixed.

Divide into 12 muffin tins and bake at 200* for 10 min.

Combine topping ingredients without dissolving sugar. Drizzle over hot muffins as soon as they are removed from oven. Remove from pans soon after.