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.