Biokef Lemon Drizzle Muffins

INGREDIENTS

• 300g plain flour

• 2 tsp baking powder

• 150g golden caster sugar

• Pinch of salt

• Zest from a whole lemon

• 2 eggs

• 250ml Biokef original

• 125ml vegetable oil

  For the icing:

• Juice from 1 lemon

• 100g of icing sugar

INSTRUCTIONS

1. Heat an oven to 180 degrees. Mix flour, baking powder with sugar, a pinch of salt and the lemon zest. Leave aside.

2. In the second bowl, mix the kefir with the oil and eggs.

3. Combine the wet and dry ingredients — mix briefly (try not to overmix it).

4. Put 12 paper liners in the muffin pan and fill them up to 3/4 in height. Bake at 180 °C for 20 to 25 minutes or until golden brown and the toothpick inserted comes out clean.

5. Meanwhile make the icing. Mix icing sugar and lemon juice. If too dry add more lemon juice to taste.

6. Once they’re cool, ice the muffins.