Lemony Muffins

These muffins are really light in texture

with the add of the zesty lemon zing ♥

You will need:

Extra equipment:

♥ muffin cups

♥ a muffin baking tray

Ingredients:

♥ 375 g (13 oz) plain flour

♥ 1 tbsp baking powder

♥ 1/2 teaspoon bicarbonate soda

♥ 140 g (5 oz) unsalted butter

♥ 200 g (7 oz) sugar

♥ 2 eggs

♥ 1 tbsp lemon zest

♥ 350 ml (12 fl oz) plain yogurt

For the topping:

♥ 2 tbsp fresh lemon juice

♥ 120 g (4 oz) icing sugar

Note:

Preheat the oven to 190 degrees.

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To make:

1. Put the muffin cups in the muffin baking tray. Grate the lemon, but be

careful not to grate any of the white pith. Cut the lemon in half and squeeze

the juice into a bowl and set aside.

2. Mix together the flour, baking powder and bicarbonate soda, and set aside.

3. In a large mixing bowl, cream the butter and the sugar together, beating until

fluffy. Beat in the eggs one at the time. Add the lemon zest. Beat in half of the dry

ingredients and half the yogurt. Now beat in the remaining dry ingredients followed

by the remaining yogurt.

4. Spoon the mixture into the muffin cups, and bake the muffins for 25 to 30

minutes, until they are golden brown.

5. While the muffins are cooking, make the topping by putting the icing sugar

into the bowl with the lemon juice. Mix them together.

6. When the muffins are cooked, put them onto a wire rack. While they are still

warm, spoon a little of the topping over each one. Leave them to cool.

Enjoy ♥