Lemon Muffin 1

Preheat the oven to 160°C fan and line a muffin tin with paper cases.

In a bowl, mix the flour, baking powder, baking soda and grated lemon zest well.

In a second bowl, whisk the egg, natural yogurt, oil, sugar and lemon juice until frothy.

Add the flour mixture to the yogurt mixture and fold in briefly until everything is just moistened.

Spoon the batter into the cases.

Bake the muffins for about 20–25 minutes until golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.