Lemon Yogurt Cupcakes

  • Yield: 12 servings


1cup peanut oil
1cup fat-free plain yogurt
2 eggs, lightly beaten
1teaspoon finely grated lemon zest
1/3cup golden superfine sugar
1cup all-purpose flour
1cup ground almonds
1teaspoon baking powder
1teaspoon baking soda
pinch salt


  1. Preheat the oven to 350F and line a 12-cup cupcake or muffin pan with small silicone or paper bake cases.
  2. Put all the ingredients in a large bowl and beat until smooth, then spoon the batter into the bake cases. Bake the cakes in the oven for 18 minutes, or until risen, golden, and firm to the touch.
  3. Remove from the oven and transfer the cupcakes to a wire rack. Serve warm or cold.

Reprinted with permission from Quick Cook Low Fat by Jo McAuley, Hamlyn.

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