For making the lemon compote wash lemons and peel skin off skin. Take lemon peels and grind them either with a grinding machine or food processor. Take lemons and cut them in slices. Put both peels and cut slices, add sugar and vanilla extract and put in a bowl on medium heat. Let cook and then turn down heat immediately and let simmer along for another 10 minutes. You can store extra lemon compote in a sealed jar in fridge for a few months. Keep aside when done for about 15 minutes.

In the meanwhile preheat oven to 350/180C. Line muffin tray with paper muffin cases. In a large bowl beat butter and sugar with a handheld electric mixer until fluffy.

Add the egg one at a time. Add rest of dry ingredients and beat another minute with mixer for around a minute. Whisk until you have a smooth batter.

Spoon batter in to to muffin cases about 1/2 full, then add a teaspoon of lemon compote and top it with another spoon of batter mix.

Bake for about 20 minutes until tops are golden brown and knife comes out clean. Keep aside to cool for about 15 minutes.

Serve muffins with hot chai or coffee. The party can begin!