Zesty Lemon Muffins
Makes 12 muffins
Gilchesters Pizza and Ciabatta Flour
A pinch of salt
Pre-heat the oven to 180 °C. Put muffin cases into a large muffin tray (12 muffins).
Wash lemons with hot water and pat dry. Grind off the rind and squeeze out the juice.
Beat the softened butter in a bowl until light. Add the sugar and Vanilla sugar and keep mixing until pale.
Mix in the eggs – one at a time- and stir in the yoghurt, lemon juice and zest.
Mix the flour, baking powder and salt in a bowl and sift over the batter. Fold in the flour with a spatula- make sure not to over mix.
Spoon the mixture into the paper cases and bake in the oven for 25 minutes or until a wooden skewer comes out clean. Leave for 5 minutes in the muffin form to cool a little, then transfer to a cooling rack.