Moist Lemon Muffins
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 lemons
- 100 g baking margarine, Stork, or very soft butter
- 100 g caster sugar
- 100 g natural yoghurt
- 2 medium eggs
- 125 g self-raising flour
- 2 tbsp caster sugar
- Juice of half a lemon
Method
- Preheat the oven to 160ยฐC fan, Gas 4. Line a cupcake tin with shallow paper fairy cake cases or cupcake cases (not large muffin cases).
- Finely grate the lemon zest, place in a mixing bowl and add all the other cake ingredients. Beat well until smooth, then divide between the cake cases โ they will be about ยพ full.
- Bake for 18-20 minutes until golden brown. Prick the tops with a cocktail stick while still hot.
- Cut 1 lemon in half and squeeze the juice into a small bowl, add the sugar and stir well. Spoon over the muffins while hot from the oven and leave to cool.