Lemon Yoghurt Muffins

In a large bowl combine:

• 1 3/4 cup flour,
• 3/4 cup sugar,
• zest of one lemon,
• 1tsp baking powder,
• and 3/4 tsp baking soda.

 In a separate bowl, mix together:

• 1 egg,
• 1cup Clearwater’s Cream Top Yoghurt,
• 6 tsp melted butter
• 1 tsp lemon juice.

Stir into dry ingredients until just combined - don’t over mix. Spoon into 12 greased muffin cups. Bake 20-25 mins at 180oC Leave to cool in tins for 5 mins.

In a saucepan heat :

• 1/3 cup lemon juice,
• ¼ cup sugar
• zest of 1 lemon.

Spoon over the warm muffins.