Saturday's Brunch and Lemon Basil muffins

I love Saturdays. Don't you? 
Today 6 of my lovely girlfriends came over for brunch.  
On the menu : Bacon and eggs, Cherry and Vanilla jam + ricotta tartines, Lemon Basil muffins
If you ever do a brunch you should include these Lemon Basil muffins on your table. My girlfriends asked to take home the ones we didn't eat. They are that good.

Don't be put off by the ingredients. It's not everyday you put basil, yes basil the green herb, in your sweet muffins, but trust me - it works.
They are themselves a reason to put on a brunch chez toi. So gather some girlfriends and enjoy a lazy Saturday brunch. 

Lemon and Basil Brunch Muffins
makes 12


125g butter
3/4 cup sugar
finely grated zest of 1 lemon
3 eggs
1/2 cup creme frâiche (sour cream)
1/4 finely chopped fresh basil leaves
1 cup flour
1 tsp baking powder (levure chimique)


Lemon sugar
juice of 2 lemons
1/2 cup sugar


Preheat the oven to 175°C.  
Beat the butter and sugar together until pale and creamy. Add the lemon zest, eggs and creme frâiche.  
Stir in basil.  
Gently fold in the flour and baking powder.
Line a 12 hole muffin pan with paper cases or grease and flour it.
Spoon the mixture into the prepared muffin pan and bake in the oven for 15-20 mins (or until a skewer inserted comes out clean).
To make the lemon sugar, mix the lemon juice and sugar together. 
Once the muffins are cooked spoon the lemon sugar over the muffins immediately. The syrup will soak into the muffins and the sugar will form a crunchy crust.
Allow to cool for 10 mins before removing from the pan.