Home baked food, for festivals

I’m not exaggerating: I made ten different lemon muffin recipes and held a taste testing with the Mary Berry of my mum and dad’s village (cheers Janice!) before I decided on my final formula here.

Making lemon muffins for festivals

– Recipe from my Food for Festivals series

I wanted to create a super tangy muffin recipe you could take to a festival so you don’t have to eat their overpriced offerings. A muffin that when you bit into it on the second or third day would perk up your tastebuds and remind you that whatever bad decisions you’d made at the festival, baking and taking these was a good one.

This final recipe was chosen for its portability, it’s taste, texture, looks and ease to make. No one wants to be slaving away over the cooker the night before the best weekend of the year, only to have the muffins splurge through the wrapper so your friends take one look and head to the nearest food truck.

Food for festivals

This is the recipe to impress, so you don’t have to waste money on food there and so y’know, you can have a little bit of home baking in your day. They’ve got chia seeds and lemon zest – pretty much healthy, right?!

I’ve used cups, because it’s easier and you don’t need to worry about scales. Not something I own. I’d recommend using a deep tin and if you really want to impress, get some of those fancy muffin liners (£2.50 for 12 in M&S), but you can just use cupcake cases if you want to keep it cheap. I loved these spotty cake ones from the Asda.

Makes six biguns

Food to take to festivals


1 ½ cups plain flour (or wholemeal for breakfast)

½ cup of sugar

½ tsp salt

2 tsp baking powder

½ lemon zest

2 tbsp chia seeds

1 egg

½ cup milk

¼ cup vegetable oil

2 tbsp lemon curd




Big bowl

Medium bowl



Muffin tin

Muffin cases

Wooden spoon



1. Set your fan oven to 180c. Line your muffin tin with the cases.

2. Sieve together the flour, sugar, salt and baking powder in a big bowl and fold in the zest and chia seeds.

3. In a separate smaller bowl beat the egg, then add the milk and oil.

4. Stir the wet ingredients into the dry until evenly moistened. Don’t stir the mixture too much, if it’s a little lumpy, it’s ok.

5. Half fill the muffin cases with the mixture then add half a tsp of lemon curd directly in the middle of each one. Don’t add too much or they’ll be too gooey to transport. Use the rest of the mixture on top to finish.

6. Bake in the middle for 15-20 minutes until risen and browned.

7. Leave in the tin for at least 10 mins before you give in to temptation – they’ll taste better, promise.


muffins for festivals

You could bake them before and freeze, and then bring them to the festival with you to thaw on the way. To freeze, wrap them in tin foil or in freezer bags and just stick ’em in.

I’d recommend storing in a paper bag and bringing them out for breakfast at the festival for all your friends.

You’ll be a star, I promise.

And then hopefully all your mates will buy you loads of drinks to say thanks, yeeeeaahhh.

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