1. Pre-heat the oven to 160°C and line a 12-hole muffin tin with muffin cases.
2. Blend together the buttermilk, caster sugar and lemon zest. Add the eggs and blend again briefly until combined.
3. Add in the flour and melted butter and blend again until just incorporated. Don’t overblend the mixture.
4. Use and ice cream scoop to place the mixture into the lined muffin tin.
5. Bake for 18-20 minutes or until risen and golden.