(very, very good lemon muffins)
2 cups plain flour
1 tablespoon baking powder
rind of 2 lemons
1 cup castor sugar
125g margarine or butter (melted and cooled)
2 eggs (lightly whisked)
1/2 cup fresh lemon juice
1/4 cup plain yoghurt
Preheat over 180 degrees.
Sift flour and baking powder.
Stir in grated lemon rind and sugar.
Whisk eggs, yoghurt, butter and juice till well combined.
Add wet mix to dry and stir in till just combined.
Cook about 20 minutes.
Stand 2-3 minutes in tin before removing.
Eat and enjoy.
Glance around surreptiously to make sure no one is counting your muffin intake.
Then eat another one.
(And if there are any left, you can freeze them)