Makes 10-12 muffins or 24 mini muffins

1/2 cup sugar
1/2 cup butter, softened
2 eggs, lightly beaten
1/2 cup Premium Creamy Strawberry or Vanilla Yoghourt or BioDynamic Organic Yoghourt
Organic
Rind & juice of 1 orange and 1 lemon
1 1/2 cups self-raising flour

Topping
2 tablespoons lemon juice
2 tablespoons caster sugar

• Preheat oven to 180ºC. Lightly spray muffin pans or use non-stick ones.
• Blend sugar and butter and beat in eggs. Thoroughly mix in yoghourt, citrus rinds and juices. Carefully combine the flour and wet mix. Do not overmix! Place in muffin pans and bake for 20 – 25 minutes at 180ºC.
• Combine lemon juice and sugar for topping. Spoon topping mixture over muffins when taken out of the oven, while still hot. Use a little rind to decorate. Perfect as a snack, in the lunchbox and with a strawberry yoghourt smoothie.

Nutrition data per serve
Energy: 940kJ (225kcal)
Carbohydrate: 28g
Protein: 4g
Fat: 11g
Fibre: 1.4g
Calcium: 54mg