Fairy Muffins

For muffins:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup granulated sugar
• 4 teaspoons lemon rind
• 4 tablespoons butter
• 1 cup milk
• 1 medium egg
• 1/2 cup (4 oz) seedless raspberry preserves
  For icing:
  
• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• Decorating candies, if desired

Instructions:

Grease or oil ten muffin holes in a muffin tin. Sift the flour and baking powder into a bowl and add the sugar, then mix it all together very well. Put the lemon rind, the butter, and four tablespoons of your cup of milk into a pan, and then heat it until the butter melts. Take it off the heat, add the rest of the milk to the pan, and then finally stir the beaten egg into the mix. Finally, add the butter mixture to the dry ingredients and stir it together with a fork. When you fill the muffin tins, each cup should be nearly full. Smooth the tops for a better finished look when they come out of the oven. Bake the muffins for 15 minutes at 350º F. Leave them in the tray for 3 minutes after removing from the oven, then take them out and let them cool on a wire rack.

While you're waiting for them to cool you can make icing (though it may dry out if you make it too soon). Sift the powdered sugar to avoid lumps, then just add the lemon juice and stir. Before you drip it onto the muffins, cut the top off of each muffin--make the slice somewhere on its "stem"--and spread the raspberry preserves on the bottom half. Replace the top, ice it, decorate it, and let the icing set. Yum!