Lemony Lemon Muffins

Lemony Lemon Muffins

Lemony Lemon Muffins

These are super lemony lemon muffins and are even better if you make a light lemon syrup and drizzle it over as soon as the muffins come out of the oven.

2 eggs + 1 yolk
⅓ cup vegetable oil – canola or sunflower
1 cup Greek yoghurt
½ cup caster sugar
1 teaspoon vanilla extract
2 cups self raising flour
1 teaspoon baking powder
Juice of 2 lemons
Zest of 3 lemons

Pre-heat the oven to 200°C

Whisk together the lemon juice and zest, eggs, vanilla, sugar, yoghurt, and oil until well combined.
Fold through the flour with the baking powder using a spatula.
Spoon into muffin trays topping off with a few strings of lemon zest, or if you have some lemon butter add a little dollop for an extra lemony boost!
Bake in a hot oven for 25 minutes.

Add the lemon syrup if you fancy, or allow to cool in the tin for a few minutes.

For the lemon syrup:
1 cup caster sugar
Juice and zest of a lemon
½ a vanilla bean, seeds scraped out
1 tablespoon Limoncello liqueur

Over a high heat, warm the sugar with the lemon and vanilla until the sugar dissolves completely.
Allow to cool slightly then stir in the Limoncello.

Drizzle over the muffins as soon as they come out of the oven.
Allow to cool before eating, serve with a little swirl of fresh yoghurt.

These muffins also make a great emergency pudding straight from the freezer - just defrost, spoon over a little fresh lemon syrup and serve with a dolloip of double cream and a few threads of lemon zest, lemony heaven!