Sultana, almond and lemon muffins

1 Preheat oven to 200°C. Grease 18 medium-sized muffin holes or use paper cases.

2 Place dry ingredients in a large bowl and stir with a fork until well combined.

3 In another bowl combine melted spread, milk, egg and lemon zest.

4 Make a well in flour mixture and add milk mixture all at once. Mix briefly — only until flour is just dampened.

5 Spoon mixture into prepared tray. Bake for 10-15 minutes or until top springs back when lightly pressed and muffins are golden brown.

6 To make lemon syrup, combine lemon juice and sugar in a small bowl. Pour syrup over muffins while still hot and in trays. Remove muffins from trays before syrup hardens.

Recipe courtesy of Healthy Food Guide reader, Jasmine Murray (12 years)