Weet-Bix™ Lemon & Yoghurt Muffins

Current rating: 3 (2 ratings)
Serves 4
Prep 15
Cook 20

Fresh and fragrant lemon muffins will brighten any lunchbox!

  • 6 Weet-Bix, crushed
  • 1 cup white self-raising
  • flour
  • 1 tsp baking powder
  • 1⁄2 cup caster sugar
  • 1⁄4 tsp salt
  • zest from 1 lemon
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 cup Greek yoghurt
  • 2 large eggs
  • 1⁄4 cup light flavoured olive oil
  • 1⁄2 tsp vanilla essence

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

  1. Preheat oven to 180°C (350°F). Oil a 12- hole muffin tin, or line with paper cases.
  2. Combine dry ingredients and lemon zest in a large bowl, make a well in the centre and set aside. In a separate bowl or jug whisk together wet ingredients.
  3. Pour wet ingredients into dry and fold
  4. to just combine—don’t over-mix or your muffins will be tough. Divide evenly into prepared pan.
  5. Bake 20–22 minutes, until tops are firm and a skewer inserted into the centre of a muffin comes out clean. Remove from tin and cool completely on a rack.

Nutrition Information