Lemon bix & yoghurt muffins

Name: Lemon bix & yoghurt muffins
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 4

Prep

15 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

Skill

Weet Bix Snacks and Slices Breakfast Better Brekkie Summer Health Snacks Lunchbox Low in Fat Low in Sugar Low in Sodium

Fresh and fragrant lemon muffins will brighten any lunchbox!

Ingredients

6 Weet-Bix, crushed
1 cup white self-raising flour
1 tsp baking powder
1⁄2 cup caster sugar
1⁄4 tsp salt
zest from 1 lemon
1⁄4 cup freshly squeezed lemon juice
1 cup Greek yoghurt
2 large eggs
1⁄4 cup light flavoured olive oil
1⁄2 tsp vanilla essence

Nutrition per serving

Weight, measurement and temperature conversions

757 kJ

energy kj

4 g

protein

2 g

saturated fat

1.2 g

dietary fibre

24 g

carbohydrate

11 g

sugars

117 mg

sodium

Method

Preheat oven to 180°C (350°F). Oil a 12- hole muffin tin, or line with paper cases.
Combine dry ingredients and lemon zest in a large bowl, make a well in the centre and set aside. In a separate bowl or jug whisk together wet ingredients.
Pour wet ingredients into dry and fold to just combine—don’t over-mix or your muffins will be tough. Divide evenly into prepared pan.
Bake 20–22 minutes, until tops are firm and a skewer inserted into the centre of a muffin comes out clean. Remove from tin and cool completely on a rack.

6 Weet-Bix, crushed
1 cup white self-raising flour
1 tsp baking powder
1⁄2 cup caster sugar
1⁄4 tsp salt
zest from 1 lemon
1⁄4 cup freshly squeezed lemon juice
1 cup Greek yoghurt
2 large eggs
1⁄4 cup light flavoured olive oil
1⁄2 tsp vanilla essence