| Super moist and light! |
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| all purpose flour |
2 cup |
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| sugar |
1 cup |
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| salt |
1/4 tsp |
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| baking soda |
1/2 tsp |
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| butter |
1/2 cup |
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| eggs |
2 |
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| vanilla essence |
1 tsp |
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| lemon zest |
1 lemon |
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| yogurt |
1 cup |
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| Method: |
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| Preheat
oven on 180 degrees C. |
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| Line
a muffin tray with liners. |
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| Combine
flour, baking soda and salt in a bowl. |
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| In
another bowl whisk together butter and sugar until light and fluffy. |
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| Add
in lemon zest, vanilla essence and yogurt; mix well. |
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| Now
stir in the dry flour mixture and mix until well combined. |
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| Note:
Do not over mix. |
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| Pour the
batter evenly about 3/4 full into the lined muffin cups. |
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| Bake
for 20 minutes or until a thin skewer
inserted in the center comes out dry. |
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| Let the
muffins cool completely before serving. |
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| Makes 12 to 14. |
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