Light lemon and yoghurt muffins

These mini-muffins are definitely some of the tastiest and most refreshing bite-sized treats you’ll have the pleasure of trying! With one of those classically straight-forward “put everything in the bowl and bake” methods, this recipe is perfect for getting the grandkids in the kitchen to help out with!

While these definitely taste their best still warm from the oven, if you’re baking them in bulk, don’t be afraid to pop some in a container and freeze them for up to two months. This option is absolutely ideal for when you’re running out the door and just need to grab a light snack. Yum!

Ingredients

• 2 1/2 cups self-raising flour
• 3/4 cup caster sugar
• 1 tablespoon finely grated lemon rind
• 1/4 cup lemon juice
• 1 cup vanilla yoghurt
• 1/2 cup vegetable oil
• 1 egg, lightly beaten

Method

1. Preheat oven to 190C. Grease two 24-hole, 1 1/2 tablespoon capacity mini muffin pans. Add flour and sugar in bowl. Stir to combine. Make well in centre. Add lemon rind, lemon juice, yoghurt, oil and egg to centre. Use wooden spoon to stir until just combined.
2. 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. Serve.