Crunchy Lemon Muffins

This is my allergy friendly adaptation of Alison Holsts original recipe

2 Cups flour
4 tsp Baking powder
1/2 C sugar
1/2 C oil
1 C rice milk
1 Tbsp Vinegar
Rind of 1 large lemon

Sift flour and baking powder into bowl, add sugar and mix
Combine oil, vinegar, milk and lemon rind then add to dry ingredients
Spoon into muffin trays, Bake at 200C for about 15 minutes.
Mix 1/4 C sugar with 1/4 C lemon juice and spoon over hot muffins before taking out of muffin pans.  Leave for about 10 minutes before transferring to cooling rack.

These freeze really well and are great for school lunches