 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
- Pre-heat the oven and lightly grease muffin pans.
· Blend sugar and butter and beat in eggs.
- Thoroughly mix in the Jalna Yoghourt and citrus rinds and juices.
- Carefully combine the flour and the wet mix. Do not overmix!
- Place in muffin pans and bake for 20–25 minutes at 180C
Makes 10–12 muffins.
Topping
- Mix lemon juice and sugar.
- 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
- Sift flour, baking powder, bicarb. and mixed spice into a bowl. Stir in oats, sugar and pear.
- In a separate bowl combine lightly beaten egg, Jalna Yoghourt and oil. Gently stir yoghourt mixture into flour, until just combined.
- 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.
- Serve with Yoghourt Mango Shake.
Yoghourt Mango Shake
Serves 1
- Blend 1 cup Jalna Vitalize Breakfast+ drink, 1 tbsp Jalna Premium Vanilla Creamy Yoghourt, 1 tbsp wheatgerm, ½ mango
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