Prep Time:
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Category:Description
Healthier homemade mini muffins flavoured with lemon. Perfect to pop into lunchboxes or as an after school snack!
Ingredients
- 2 medium eggs
- 50g butter, melted
- 130g plain greek yogurt
- 50g honey
- 1 tsp vanilla extra
- zest and juice of 1 lemon
- 150g self raising flour
Optional glaze:
- 3 tbsp icing sugar
- 1.5 tbsp lemon juice
Instructions
- Preheat the oven to 180c fan.
- Add the eggs, melted butter, greek yogurt, honey, vanilla and lemon juice and zest to a large bowl and mix well.
- If you are adding the glaze then hold back 1.5 tbsp of the lemon juice.
- Add in the flour and mix again until everything is well combined.
- Add the mixture into the mini muffin tray, dividing equally between the 24 compartments. I used a silicone muffin tray so didn’t have to grease it but if you are using a metal one you will need to grease with a little butter or oil.
- Bake in the oven for 16 minutes then remove the muffins and place on a rack to cool.
- If you want to add the glaze then allow the muffins to cool completely first. Mix the lemon juice that you held back with the icing sugar together in a small bowl and dip the top of the muffins into the glaze.
- Leave for a few minutes until the glaze has hardened.
Notes
These mini lemon muffins will keep in an airtight container for up to 3 days. They can also be frozen. Freeze in a container or freeze bag and defrost at room temperature in a couple of hours.