Lemon Drizzle Cake Muffins (3.5 Syns)

3.5 syns per muffin

INGREDIENTS

1 cup (240ml) of all purpose flour (20 syns)

1 teaspoon of baking powder

½ teaspoon of baking soda (0.5 syns for both of these)

½ cup (120ml) of fat free lemon yoghurt

¼ cup (4 tbs) of sweetener of choice – 2 syns

2 eggs

Juice and rind of 1 small lemon (or use 1 tsp of lemon extract)

Spray oil

For the drizzle

30g of icing sugar (6 syns)

juice of half a lemon

METHOD

Preheat oven to 180c or 350f

Add the yogurt, egg, sweetener, juice and rind of lemon to a bowl and whisk thoroughly.

Sieve in the flour, baking powder, baking soda and mix until all ingredients are combined.

Spray 8 muffin cases (or use a silicone muffin tray) with spray oil

Bake in oven until lightly golden and a skewer entered in the centre comes out clean (approx 30mins)

Pierce all over the top of the muffins with a small wooden skewer and allow to cool.

For the drizzle

Add the icing sugar to a bowl

Slowly add the juice of half a lemon, stirring after each little bit, until you have an icing that can be easily drizzle (not to thick, not too runny)

Once muffins have cooled, drizzle icing over the top.

These are great with some fresh fruit (especially raspberries)