Lemon and yoghurt muffins
Soft muffins made with two kinds of yoghurt, lemon zest and lemon juice.
Ingredients
- 4 eggs
- 150 g caster sugar
- 200 ml butter and sunflower oil mixture (100 ml melted butter, 100 ml sunflower oil)
- 100 ml thick yoghurt
- 100 ml fresh plain yoghurt
- 300 g plain flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) vanilla powder
- finely grated zest of 1 lemon
- 1 tbsp (15 ml) lemon juice
Method
- Heat the oven to 180°C (conventional, not fan) and line a 12-hole muffin tin with paper cases. Melt the butter and leave it to cool a little.
- Whisk the eggs and sugar for 2-3 minutes, until pale and slightly frothy.
- Stir in the cooled butter, sunflower oil, both yoghurts, vanilla, lemon zest and lemon juice.
- Sift in the flour and baking powder and fold with a spatula until no dry flour is left; do not overmix.
- Divide the batter between the cases, filling each about three quarters full.
- Bake for 20-25 minutes, until golden on top and a skewer inserted in the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then move them to a wire rack to cool a little.
Note: Bake the batter as soon as it is mixed, so the muffins rise better.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.