Lemon yoghurt muffins
- Preparation time:
- 15 mins
- Cooking time:
- 20 mins
- Makes:
- 12
One of the easiest snacks to make, bake these lemon delights and freeze for later!
1 ½ cups of self raising flour
²/³ cup caster sugar
2 eggs
¾ cup thick and creamy vanilla yoghurt
½ cup margarine, melted and cooled
2 tblsps finely grated lemon rind
1 tblsp lemon juice
4½ tblsps lemon curd
Icing sugar mixture, to decorate
Ingredients
½ tsp baking powder1 ½ cups of self raising flour
²/³ cup caster sugar
2 eggs
¾ cup thick and creamy vanilla yoghurt
½ cup margarine, melted and cooled
2 tblsps finely grated lemon rind
1 tblsp lemon juice
4½ tblsps lemon curd
Icing sugar mixture, to decorate
Method
1 Grease a 12-hole muffin pan (-cup capacity).
2 Sift flour and powder into a large bowl. Add sugar. Mix well. Combine eggs, yoghurt, margarine, rind and juice in a medium bowl. Stir into flour mixture until just combined, taking care not to over-mix.
3 Divide three-quarters of the mixture evenly among prepared pan holes. Place 1½ tsps of lemon curd in each hole. Top with remaining muffin mixture.
4 Cook in a moderately hot oven (190C) for about 20 minutes, or until cooked through. Remove. Stand in pan for 5 minutes, then lift out onto a wire rack.
5 Serve muffins warm or cold dusted with sifted icing sugar.
New Idea Food Director Barb Northwood says: Muffins are the easiest snacks to make – no clever gadgets needed, just a few bowls and spoons. Serve warm as a treat, or wrap when cool and freeze individually. Pack a frozen muffin into the lunch box and it’ll thaw by lunchtime, or heat a frozen muffin in the microwave for one minute to have with your cuppa!Notes
Tip: You will need 2 lemons for this recipe. For a change, replace curd with your favourite jam.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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