Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published September 22nd 2020
An easy recipe for lovers of sweet & sour
Do you love the flavour of lemon? My daughter often requests that I make her favourites Mini Lemon Cheesecakes and Lemon and Coconut Sponge Pudding on special occasions, as she loves the delicious sweet and sour combination. This lemon recipe, below, came after experimenting with yoghurt in baking and I was pleased when it turned out to be a winner! If you would like to experiment further, I used vanilla yoghurt in this recipe, but you can try other flavours of use natural Greek yoghurt. If you have real lemons in your garden, zest some of the peel to put in the cake mixture and use fresh lemon juice, instead of bottled.
These little mini lemon yoghurt cakes are made in mini muffin tins, for bite-sized snacks, but you can also make the recipe in full-sized muffin tins or as a cake - just extend the cooking time for longer. You are sure to have more than one!
The glistening shine from hot lemon drizzle over the top!
Step 5: Spray two mini muffin tins with oil. Place one teaspoon of the mixture into each mini muffin hole.
Step 6: Bake for 15 minutes. Poke the top of each muffin with a toothpick a few times.
Step 7: In a small saucepan, heat the lemon juice, sugar and water together until the sugar has dissolved. Using a teaspoon, scoop lemon drizzle from the pot and pour over a mini muffin, to soak in through the holes. I used 1 teaspoon per muffin. Have a taste test and if you want the muffins to be more lemon-flavoured, add more drizzle. Serve warm or cold.
Enjoy the flavour of lemon this weekend!
Bake, then poke holes in the top for the hot lemon drizzle