Super easy lemon and yoghurt snack muffins

Easy and healthy homemade snacks can be so difficult to find but these mini-muffins are absolutely perfect. This recipe makes 48 of these delicious bite-sized treats, which are perfect for freezing and reheating as you wish. They are so small but packed full of fresh, zesty flavours that will have you going back for second and third helpings. But don’t worry, these lighter snack options are not as bad for you as other more sugar-packed desserts. Dig in!

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
• Icing sugar mixture, to serve

Method

1. Preheat oven to 190C. Grease two 24-hole mini muffin pans.
2. Add flour and sugar to a large bowl. Stir together to combine.
3. Make well in centre of mixture. Add lemon rind, lemon juice, yoghurt, oil and egg. Stir with a wooden spoon until mixture is just combined.
4. Spoon batter into prepared pans. Bake for 10 to 12 minutes, swapping pans halfway through cooking. Make sure muffins are lightly golden and cooked through. Leave to cool in pan for about 3 minutes.
5. Turn out onto wire rack to cool completely. Dust with icing sugar. Serve warm, at room temperature or place in freezer in zip-lock bag for up to 2 months.