Lemon Yogurt Cupcakes

cook 30 mins
  • 100 ml (3 1/2 fl oz) groundnut oil
  • 125 g (4 oz) fat-free plain yogurt
  • 2 eggs, lightly beaten
  • 1 teaspoon finely grated lemon rind
  • 100 g (3 1/2 oz) golden caster sugar
  • 150 g (5 oz) plain flour
  • 50 g (2 oz) ground almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • pinch of salt
  • Preheat the oven to 180°C (350°F), Gas Mark 4 and line a 12-cup cupcake or muffin tin with small silicone or paper cake cases.
  • Put all the ingredients in a large bowl and beat until smooth, then spoon the batter into the cake cases. Bake the cakes in the oven for 18 minutes or until risen, golden and firm to the touch.
  • Remove from the oven and transfer the cupcakes to a wire rack. Serve warm or cold.
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