Preheat the oven to 180 fan/200C/400F/Gas 6. Line a 6 hole muffin tin with paper cases. Mix 2 beaten eggs, 85g/3oz castor sugar, 240ml/8fl oz milk and 100ml/3½fl oz veg oil in a large bowl. Sift in 300g/10oz plain flour, 3 tsp baking powder, ½ tsp salt and then add the zest only of 4 lemons.. Roughly mix.
Spoon the mixture into the pre-prepared muffin cases.
Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
If using make a lemon drizzle topping by mixing together 50g/2oz icing sugar and the juice of 1 lemon.
Spoon the lemon drizzle mixture over the hot cooked muffins.
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