Lemon Rose Muffins© (makes 12)


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
  • 2 tablespoons sunflower oil
Rose Buttercream
  • 1 ½ tablespoon rose flavouring
  • 9 oz-250g unsalted butter (room temp)
  • 14 oz-400g icing sugar (sifted)
  • 1 teaspoon pink food dye
  • 2 tablespoon semi-skimmed milk
Decoration (optional)
  • White chocolate stars


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  2. Grease a 12-hole muffin pan or line a regular 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. Add the eggs one at a time, combining well between each addition
  4. Add the milk, oil, lemon zest and lemon juice and mix again. Follow with the flour and baking powder and combine one last time with the hand/stand mixer
  5. Spoon equally into the pre-prepared tin and pop into the oven for 20/25mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
  6. Remove from oven and allow to cool in the tine for 10 mins before removing and allowing to cool completely
  7. Meanwhile make the rose buttercream by adding all of the ingredients into a large mixing bowl and combine well
  8. When completely cool, using a small baking spatula or a normal knife, decorate the tops of the muffins with the prepared buttercream- or use an icing bag and nozzle if you have one
  9. Decorate with the white chocolate stars or however you fancy
  10. Enjoy!!!

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