Lemon Drizzle Muffins

When I came to make these I realised I didn't have enough lemons, but had some limes, so I used lemons and limes together, and instead of natural yogurt, I replaced it with Activia fat free Vanilla yogurt, I used 2 x 125g pots....wonderfully light and fluffy muffins with a zingy lemon and lime flavour!

Makes 12


Ingredients

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

(You will need 4 lemons for above)

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.