Lemon iced blueberry muffins
Chef:
Nessa Robins
Prep:
10 mins
Cook:
30 mins
These pretty as a picture muffins are low in fat making them a guilt-free treat.
225g Flora Light
225g caster sugar
Zest of 1 lemon
275g plain flour
1 tsp baking powder
3 medium free-range eggs
75g low fat Greek yogurt (we used 2% fat)
100g blueberries
Topping
150g icing sugar
Juice from 1 lemon - 30mls
25g blueberries
Handful of mint leaves, optional
Pre-heat the oven to 190°C/ fan 170°C/ gas mark 5. Put cases into the muffin trays.
Place the Flora, sugar and lemon zest into a mixing bowl and cream together until the mixture is a pale yellow colour, which takes 2-3 minutes.
In a separate bowl, sieve the flour and baking powder and combine well.
Add the eggs to the Flora and sugar mixture, one at a time with a little flour- to prevent the mixture from curdling. Mix well after each addition.
Add the remaining flour and mix together. Fold in the yogurt and blueberries.
Divide the mixture between 17 muffin cases. Take a spoonful of the mixture, with a dessert spoon and scrape into the muffin case using a teaspoon. Don’t fill the case to the top.
Bake in the pre-heated oven for 25-30 mins or until golden brown in colour. Cool on a wire tray.
To make the topping, sieve the icing sugar into a bowl and gradually add the lemon juice, until the mixture is smooth.
When the muffins are completely cooled, top each one with a spoonful of icing and smooth using a palette knife. To decorate, top with a few fresh blueberries, and if you have them to hand, a mint leaf.
Serves
makes 17 muffins
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Sugar
Recipe Type
Cakes & Baking, Cake Stall
Level of Difficulty
Easy
