wholemeal Lemon Yoghurt Muffin - by Pris Wang

Dry Ingredients :
115g caster sugar
1 tsp baking powder

3/4 tsp baking soda
Lemon zest of 1 lemon
Pinch of salt
220g flour
(try using 120g wholemeal & 100g all-purpose first unless you don't mind eating full wholemeal which can be quite "heavy" )

Wet ingredients :
1 egg
250g plain yogurt
80g butter , melted
1 tbsp of lemon juice

Steps :
Preheat oven to 200 degrees
1. Mix all dry ingredients in a big mixing bowl
2. In another bowl, beat the egg lightly , then add all other wet ingredients and mix well .
3. Create a well in the middle of the dry ingredient and pour all wet ingredients into it .
4. Gently mix to incorporate , don't over mix . The mixture should be thick and runny.
5. Filled each muffin cup about 2/3 filled .
6. Bake for about 20-25mins or until the golden brown or skewer comes out clean .
7. Cool on a rack

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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