This recipe calls for fresh lemon juice and fresh lemon zest, something that elevates a simple recipe and turns it into an extraordinary recipe! I developed the recipe recently and I have not been able to keep up with demand. The moment the house begins to fill with the warm smell from the oven hungry mouths appear. It’s now to time to share that recipe with you, I cannot keep it all to myself.

Happy baking!

LEMON MUFFINS
A lunch box approved snack that will delight the entire family.
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Ingredients
  1. 2 Cups of organic unbleached flour (you can use all-purpose flour)
  2. 1 ½ tsp baking powder
  3. ¾ tsp of salt (I use Himalayan sea salt and grind to a fine powder, but you can use regular salt)
  4. ¼ tsp baking soda
  5. 1 cup of organic sugar (you can use regular sugar)
  6. ¾ of full fat organic milk (you can use regular milk)
  7. ½ cup of unsweetened Greek yoghurt
  8. ¼ cup of organic olive oil (you can use regular olive oil)
  9. Zest of one large lemon (or two small lemons)
  10. ¼ cup of freshly squeezed lemon juice
  11. 1 tsp of pure vanilla extract (you can find organic brands if you desire)
Instructions
  1. Pre heat the oven to 180 degrees (fan forced oven).
  2. Place 12 grease proof muffin/cupcake papers into your muffin pan.
  3. Combine all the dry ingredients into a medium sized mixing bowl.
  4. In a separate bowl whisk together the milk, yoghurt, olive oil, lemon zest, lemon juice and vanilla extract.
  5. Combine the wet and dry ingredients and mix until just combined (do not over mix).
  6. Divide the mixture between the muffin papers.
  7. Bake for 18-20 mins or until golden on top and spring back when pressed.
Notes
  1. My family likes a larger sized muffin, so I bake 10 not 12, the cooking time only varies by a couple of minutes.
Glamor Hippie http://glamorhippie.com.au/

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