Weet-Bix™ Lemon & Yoghurt Muffins

Serves: 4
Prep: 15
Cook: 20

Fresh and fragrant lemon muffins will brighten any lunchbox!

Ingredients

  • 6 Weet-Bix, crushed
  • 1 cup white self-raising
  • flour
  • 1 tsp baking powder
  • 1⁄2 cup caster sugar
  • 1⁄4 tsp salt
  • zest from 1 lemon
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 cup Greek yoghurt
  • 2 large eggs
  • 1⁄4 cup light flavoured olive oil
  • 1⁄2 tsp vanilla essence

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Oil a 12- hole muffin tin, or line with paper cases.

  2. Step 2

    Combine dry ingredients and lemon zest in a large bowl, make a well in the centre and set aside. In a separate bowl or jug whisk together wet ingredients.

  3. Step 3

    Pour wet ingredients into dry and fold

  4. Step 4

    to just combine—don’t over-mix or your muffins will be tough. Divide evenly into prepared pan.

  5. Step 5

    Bake 20–22 minutes, until tops are firm and a skewer inserted into the centre of a muffin comes out clean. Remove from tin and cool completely on a rack.

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