When you break open these muffins, you'll find a soft centre of lemon-scented cream - just delicious!

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ¾ cup caster sugar
• 1 cup lemon honey
• 3 eggs
• 1¼ cups milk
• about 250 grams cream cheese
• icing sugar for dusting

Method

1. Sift the flour, baking soda, baking powder and sugar into a bowl and make a well in the centre.
2. In a jug, mix together the lemon honey, eggs and milk and pour into the well and fold together.
3. Half fill 12 well-greased muffin tins and place a tablespoonful of cream cheese in the centre of each. Cover with remaining muffin mixture.
4. Bake at 220ºC for 15-18 minutes until well risen and golden. Cool in the tins for 5 minutes before serving dusted with icing sugar.
5. Lemon honey
6. Beat 4 eggs together well with ½ teaspoon salt in a heat-proof bowl. Blend in 1¼ cups sugar, 125 grams melted butter and the grated rind and juice of 3 large lemons. Stand the bowl over a saucepan of simmering water and cook, stirring constantly, until the lemon honey has thickened. Store in an airtight container in the refrigerator.