Peach & almond muffins
These delicious low fat treats are perfect for a summer treat and can be served warm or cold
Easy lemon muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 6
Skip to ingredients
- 100g unsalted buttersoftened
- 100g caster sugar
- 2 eggsbeaten
- 115g self-raising flour
- ¼ tsp baking powder
- 2 lemonszested, plus 2 tbsp of lemon juice
- 100g yogurt
For the icing
- 150g icing sugar
- 1 lemonjuiced
Nutrition: Per serving (6)
- kcal399
- fat16g
- saturates9g
- carbs58g
- sugars43g
- fibre1g
- protein5g
- salt0.33g
Method
step 1
Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they’re three-quarters full (you can make up to six, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
step 2
Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing – you may not need all of the juice. Drizzle over the cooled muffins and serve.
