Recipes
Lemon Yoghurt Muffins
In a large bowl combine:
- 1 3/4 cup flour,
- 3/4 cup sugar,
- zest of one lemon,
- 1tsp baking powder,
- and 3/4 tsp baking soda.
In a separate bowl, mix together:
- 1 egg,
- 1cup Clearwater’s Cream Top Yoghurt,
- 6 tsp melted butter
- 1 tsp lemon juice.
Stir into dry ingredients until just combined - don’t over mix. Spoon into 12 greased muffin cups. Bake 20-25 mins at 180oC Leave to cool in tins for 5 mins.
In a saucepan heat :
- 1/3 cup lemon juice,
- ¼ cup sugar
- zest of 1 lemon.
Spoon over the warm muffins.