Mary Berry’s Lemon Butterfly Cakes, they’re light enough, particularly if you use margarine or a margarine-butter hybrid like Stork with Butter. The cake batter needs structure otherwise the Nutella sinks to the bottom while the cupcakes bake. Believe me, I've tried.
I do think of these as cupcakes rather than muffins as the butter and sugar are creamed together and the texture is quite sponge-cake-like.
I freeze half the cupcakes after baking and store the rest in an airtight tin for up to three days. They defrost quickly in a microwave and are heavenly with custard.
The Goddess Experience (affiliate link) by Gisèle Scanlon.
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