Lemon Yoghurt Muffins

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Serves: 48 mini muffins

Category: Muffins


  • Olive oil cooking spray
  • 2 cups self-raising flour, sifted
  • ½ cup wholemeal self raising flour, sifted
  • ¾ cup caster sugar
  • 1 tablespoon finely grated lemon rind
  • ¼ cup lemon juice
  • 1 cup reduced fat vanilla or other flavoured yoghurt
  • ½ cup vegetable oil
  • 1 egg, lightly beaten
  • Icing sugar to serve



  1. Preheat oven to 190ºC
  2. Lightly spray muffin trays (or use paper cases)
  3. Combine flours and sugar in bowl. Make a well in the centre. Add lemon rind, lemon juice, yoghurt, oil and egg. Using a wooden spoon stir until just combined
  4. Spoon mixture into prepared pan. Bake for 10-12 minutes or until golden, stand on wire rack to cool
  5. Dust with icing sugar to serve.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 290kJ 1354.2kJ
Protein 1.1g 5.4g
Total fat 2.7g 12.9g
Saturated fat 0.3g 1.7g
Carbohydrate 9.8g 45.8g
Sugars 4.6g 21.5g
Dietary Fibre 0.4g 2.5g
Sodium 167mg 259.7mg

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