Lemon and Orange Muffins & Pear & Oatmeal Yoghourt Muffins are easy to make and delicious to eat. Make them as mini muffins rather than the large size. Serve with a Yoghourt Mango Shake.

Lemon and Orange Muffins

1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup Jalna Greek Style Natural Yoghourt or BioDynamic Yoghourt
Rind and juice of 1 orange and 1 lemon
1 1/2 cups self-raising flour
Topping:
Juice of 2 lemons
1/3 cup sugar

1. Pre-heat the oven and lightly grease muffin pans.
   · Blend sugar and butter and beat in eggs.
2. Thoroughly mix in the Jalna Yoghourt and citrus rinds and juices.
3. Carefully combine the flour and the wet mix. Do not overmix!
4. Place in muffin pans and bake for 20–25 minutes at 180C
   Makes 10–12 muffins. 

Topping

1. Mix lemon juice and sugar.
2. Spoon mixture over muffins when taken out of the oven, while still hot.

Pear & Oatmeal Yoghourt Muffins

Makes 12

2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice or cinnamon
2/3 cup rolled oats
1/2 cup sugar
2 ripe pears (or apples), chopped with skin on
2 eggs, lightly beaten
1 1/2 cups Jalna BioDynamic Blueberry or Low Fat Strawberry Yoghourt
6 tablespoons vegetable oil
Oil spray

1. Sift flour, baking powder, bicarb. and mixed spice into a bowl.  Stir in oats, sugar and pear.
2. In a separate bowl combine lightly beaten egg, Jalna Yoghourt and oil.  Gently stir yoghourt mixture into flour, until just combined.
3. Spoon mixture into 12 lightly greased muffin tins and bake in moderate oven (180ºC) for 15-20 minutes or until skewer inserted in the middle comes out clean.  Turn onto cake rack to cool.
4. Serve with Yoghourt Mango Shake.

Yoghourt Mango Shake

Serves 1

• Blend 1 cup Jalna Vitalize Vitamin+ drink, 1 tbsp Jalna Premium Vanilla Creamy Yoghourt, 1 tbsp wheatgerm, ½ mango