This loaf is fresh, zesty and moist. I make it on a Sunday and divide it into 12 ready for lunchboxes the week ahead.
It freezes really well making it ideal for meal planning. A orange variation of this guy could be delicious too!… Post your pictures on Instagram with the hashtag #skinnybakeryrecipe and we will mention you in our stories. 🍋
For the muffins:
For the syrup:
For the glaze:
Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.
In a separate bowl combine flour and baking powder and fold into your eggy mix.
Bake in a loaf tin on 180°c for 20 minutes. The mix should fill your tin by 2/3rds.
Combine your syrup ingredients and brush over the baked loaf followed by a brush of glaze.
P.S. Top tip: Serve with lemon sorbet or light vanilla ice cream.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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