Fruit Drizzle Cakes

3 eggs

2 tablespoons milk

3.5 oz melted butter

Juice and grated rind of 1 lemon

Juice and grated rind of 1 orange

7 oz caster sugar

8 oz flour

Directions

Get a large mixing bowl, and add the flour, half of the sugar half the orange rind and half the lemon rind. Beat the milk and eggs together and put into the bowl along with the melted butter. whisk all the ingredients together until you have a smooth mixture.

Share the mixture into the different compartments of a 12 hole muffin tin. Preheat the oven to 375 degrees fahrenheit, and bake the cakes for up to 15 minutes until the cakes have risen and are firm.

Put the grated rinds and the rest of the sugar into a bowl and strain in the fruit juices. Whisk it all together until the sugar has dissolved.

Take the cakes from the oven, loosen the edges and take out of the cup holders. Prick the tops of the cakes with a fork and pour the syrup over them, bit by bit until absorbed by the cakes. Leave the cakes to cool. For the best tasting cakes, serve them on the same day that they are made.