Lemon yoghurt muffins

Name: Lemon yoghurt muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cups self-raising flour; 3/4 cup caster sugar; 1 tbsp finely grated lemon rind; 1/4 cup lemon juice; 1 cup vanilla yoghurt; 1/2 cup vegetable oil; 1 egg, lightly beaten; Icing sugar mixture, to serve; Lemon zest, to serve

4.5

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Author : Kim Coverdale

bake spring dessert

Ingredients

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Instructions

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Step 1

Preheat oven to 190°C/170°C fan-forced. Grease two 24-hole, 1 1/2 tablespoon capacity mini muffin pans.

Step 2

Combine flour and sugar in a bowl. Make a well in centre. Add lemon rind, lemon juice, yoghurt, oil and egg. Using a wooden spoon, stir until just combined.

Step 3

Spoon mixture into prepared pan holes. Bake for 10 to 12 minutes, swapping pans halfway during cooking, or until golden an cooked through. Stand in pans for 3 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Top with lemon zest. Serve.