These muffins are light, fluffy and extra lemony. You could also add sultanas, cranberries or currants to the mix. These are divine served warm, with butter.
Ingredients
| ¾ cup | Sugar |
| ¼ cup | Olive oil |
| 1 | Egg |
| ½ tsp | Salt |
| 1 cup | Low-fat yoghurt, plain |
| ¼ cup | Lemon juice |
| Zest of | 1 lemon |
| 2 cups | Self raising flour (Main) |
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Directions
- Heat oven to 200C with rack just below the middle.
- Stir the sugar, oil, egg, salt, yoghurt, zest and lemon juice together with a fork or whisk, until thoroughly mixed.
- Sift flour over the mixture and fold everything together until the flour is just mixed in but do not mix until smooth.
- Spoon mixture into 12 regular or 24 mini muffin pans which have been oiled.
- Bake for 10 -12 minutes or until centres spring back when pressed and muffins are lightly browned. Leave to stand for 5 minutes, then remove from pans and cool on a rack.
