Windigo
Kitchen witch
- Joined
- 29 Jul 2019
- Local time
- 12:54 AM
- Messages
- 7,670
- Location
- The Netherlands
- Website
- www.instagram.com
I love to make these because they're so zesty and flavorful and still not as rich as regular cupcakes.
Ingredients:
200 g self raising flour
2 large eggs
75 g golden caster sugar
50 ml sunflower oil
150 ml low fat natural yoghurt
2 tbsp skimmed milk
1 tsp of bicarbonate of soda
Finely grated zest of one unwaxed lemon
For lemon drizzle:
100 g icing sugar
5 spoonfuls of lemon juice
Ingredients:
200 g self raising flour
2 large eggs
75 g golden caster sugar
50 ml sunflower oil
150 ml low fat natural yoghurt
2 tbsp skimmed milk
1 tsp of bicarbonate of soda
Finely grated zest of one unwaxed lemon
For lemon drizzle:
100 g icing sugar
5 spoonfuls of lemon juice
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
- Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar and lemon zest. Make a well in the centre.
- Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
- Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the muffins are well risen and golden brown. Transfer them to a wire rack and leave to cool.
- To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the muffins and leave to set for at least 30 minutes before serving.
Last edited:
