Lemon Drizzle Muffin

This is the first muffin recipe I found online that I am truly happy about! The product was very light, fluffy and not too sweet! I even made a non-dessert loving friend like it!
P.S. grating lemon was not my favorite part of the process (I never realized it will be that hard – and then my husband told me that cheese graters like knives also gets dull – palm to face moment)
Serves: 12
  • 220g plain flour
  • 125g caster sugar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarb of soda
  • 1/4 teaspoon salt
  • 1 egg
  • 250g natural yoghurt
  • 85g butter or margarine, melted
  • 1 tablespoon lemon juice
      Lemon drizzle:
  • 80ml lemon juice
  • 4 tablespoons sugar
  • 1 teaspoon grated lemon zest

Preparation method Prep: 20 mins | Cook: 20 mins

  1. Line a 12 cup muffin tin with paper cases.
  2. In a large bowl, combine the first six ingredients.
  3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
  4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
  5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

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