4 tbs butter
250g ski lemon meringue yoghurt
1 cup fresh blueberries
1 egg
2 tsp fresh lemon juice
1 tsp lemon rind
2 cup plain flour
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 170C. Coat a muffin tin with cooking spray or line with paper cups.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yoghurt, blueberries, egg, lemon juice and zest.
Add the flour, baking powder, baking soda and salt. Stin just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the muffins are lightly browned and a toothpick inserted comes out clean, 13-16mins. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temp for 2 days or wrap individually and freeze for up to a month.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yoghurt, blueberries, egg, lemon juice and zest.
Add the flour, baking powder, baking soda and salt. Stin just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the muffins are lightly browned and a toothpick inserted comes out clean, 13-16mins. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temp for 2 days or wrap individually and freeze for up to a month.
To be a bit sneaky and make them healthy for the kiddies....
1/2 cup yellow squash puree can be added to step 2.
1/2 cup yellow squash puree can be added to step 2.
