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For the loaf:
For the syrup:
For the glaze:
Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.
In a separate bowl combine flour and baking powder and fold into your eggy mix.
Bake in mini muffin liners on 180°c for 20 minutes. The mix should be half a cm from the top of the liner.
Combine your syrup ingredients and brush over the baked muffins followed by a dollop of glaze
P.S. Top tip: Candy your own lemons for a shiny jewel like topping! Slice your lemons finely and boil in sugar and water for one hour. Dehydrate them on a low temperature in the oven for 2 hours. Cut into small triangles to top your muffins!
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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