Zesty Lemon Muffins

Makes 12 muffins

2

Unwaxed Lemons


250g

Gilchesters Pizza and Ciabatta Flour


1 tbsp

Vanilla Sugar


2 tsp

Baking powder


A pinch of salt


125g

Unsalter butter


200g

Caster sugar


3

Eggs


250g

Natural Yoghurt


Method

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.

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