Name: Quick lemon, coconut and yoghurt mini muffins recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 1 1/2 cups self raising flour; 1 cup Greek yoghurt; 2 eggs; 1 lemon; 1/4 cup maple syrup; 1/2 cup desiccated coconut

by Kelsie Heemskerk Last updated on 10/30/2023

These mini muffins are great for school lunchboxes and a perfect way to use up leftover Greek yoghurt. A simple and delicious little muffin that you can get the kids involved in when cooking. - Kelsie Heemskerk

Ingredients

1 1/2 cups self raising flour
1 cup Greek yoghurt
2 eggs
1 lemon
1/4 cup maple syrup
1/2 cup desiccated coconut

Method

Step 1

Preheat oven to 160 degrees. Grease and set aside a mini muffin tray.
Step 2

In a large mixing bowl add the flour, yoghurt and eggs. Mix well.
Step 3

Continue to add the zest and juice of the lemon as well as the maple syrup and coconut.
Step 4

Once you have given the ingredients a thorough stir through, evenly divide the mixture into the muffin holes. Pop them in the oven and cook for 15-20 minutes, or until the tops are golden and the centres are fluffy.