Here’s much ado about muffins! Try this easy recipe for a delicious snack.
Ingredients
- 2 1/2 cups self-raising flour
- 3/4 cup caster sugar
- 1 tablespoon finely grated lemon rind
- 1/4 cup lemon juice
- 1 cup vanilla yoghurt
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- Icing sugar mixture, to serve
- Lemon zest, to serve
Method
- Step 1Preheat oven to 190°C/170°C fan-forced. Grease two 24-hole, 1 1/2 tablespoon capacity mini muffin pans.
- Step 2Combine flour and sugar in a bowl. Make a well in centre. Add lemon rind, lemon juice, yoghurt, oil and egg. Using a wooden spoon, stir until just combined.
- Step 3Spoon mixture into prepared pan holes. Bake for 10 to 12 minutes, swapping pans halfway during cooking, or until golden an cooked through. Stand in pans for 3 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Top with lemon zest. Serve.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
276 kj
Energy
2.8g
Fat Total
0.5g
Saturated Fat
0.3g
Fibre
1.1g
Protein
5mg
Cholesterol
55mg
Sodium
9g
Carbs (total)
All nutrition values are per serve
Notes
Don’t overmix muffins, or they can become tough and chewy.
Freeze muffins in snap-lock bags for up to 2 months.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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