Lemon yoghurt muffins

Lemon yoghurt muffins

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Muffins first appeared in the late 1950s in America, where they quickly gained popularity. It’s important not to make muffins too large … I was rather horrified at the size of them the first time I saw them in America.

Ingredients

Quantity Ingredient
300g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
55g sugar
2 tablespoons honey
2 eggs
1 1/4 cups natural yoghurt
2 tablespoons milk
1/4 cup unsalted butter, melted and cooled
1 tablespoon freshly grated lemon rind

Lemon syrup

Quantity Ingredient
1/3 cup fresh lemon juice
75g caster sugar
3 tablespoons water

Method

  1. Preheat the oven to 190°C. Grease twelve 1/2 cup muffin tins or line them with paper cases.
  2. In a small bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
  3. In a large bowl, stir together the sugar, honey, eggs, yoghurt, milk, butter and lemon rind until the mixture is combined. Add the flour mixture and stir the batter until just combined.
  4. Divide the batter among the prepared muffin tins and bake for 15–20 minutes, or until they are pale golden.
  5. Make the syrup while the muffins are baking. In a small saucepan, combine the lemon juice, sugar and water, bring the mixture to the boil, and boil for 1 minute.
  6. When the muffins come out of the oven, pierce the top of each muffin gently with a fork two or three times and drizzle the syrup over each of the muffins. Allow to cool in the pan for about 3 minutes, then turn out on a wire rack to cool further.
Tags:
baking
bakery
margaret
fulton
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